r  :>  ^ 


liuiti 


LIBRARY 


UNIVERSITY  OF  CALIFORNIA. 

Received         JAN  13    1893  .  iSg 
Accessions  No.  5"axr|^<»  .  class  No. 


Digitized  by  the  Internet  Archive 

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http://www.archive.org/details/canningpreservinOOrorerich 


CANNING  AND  PRESERVING 


Canning  and  Preserving 


MRS  S  T  RORER 

AUTHOR   OF    MKS  ROREr's  COOK   BOOK         HOME   CANDY   MAKING 

HOT   WEATHER    DISHES     ETC 

PRINCIPAL   OF    PHILADELPHIA    COOKING   SCHOOL 

EDITOR    OF  TABLE  TALK 


07  TBS     *»^ 

[UB1VBBSIT7) 
^^^^ 

PHILADELPHIA 

ARNOLD  AND  COMPANY 

LIBRARY   STREET 


^^^ 


<v 


Copyright,  1887,  by  Mrs.  S.  T.  Rorer 
All  Rights  Reserved 


MADE  BY 

GEORGE  H  BUCHANAN  AND  COMPANY 

420      LIBRARY   STREET      420 


TO  MY  LITTLE  SON 

JAMES 

THIS  BOOK  IS 

MOST  AFFECTIONATELY 

DEDICATED 


CONTENTS 

Preface  .....  8 

Canning        .....  9 

Preserving         .             .             .            .  •        ^9 

Marmalades  or  Jams          ...  29 

Butters             .            .            .            .  -33 

Fruit  Jellies           .             .             .             .  34 

Dried  Fruits    .             .             .             .  .40 

Syrups          .....  43 

Pickling             .             .             .             .  -47 

Catsups        .....  62 

Flavored  Vinegars       .             .             .  .66 

Powders  and  Dried  Herbs             .             .  68 

Index     .            .            .            .            .  '75 


jf^y^   OF  THB 


U1TI7EIISIT71 


PREFACE 


In  this  age  of  adulteration  we  know  not  what  we 
eat,  and  as  canning  is  so  simple  an  operation,  it  is 
unfortunate  that  so  many  people  use  food  put  up  at 
factories,  consequently  the  author  sends  this  little  book 
out  as  a  missionary,  with  a  wish  that  it  may  remedy 
this  evil,  and  prove  both  helpful  and  acceptable. 

The  maxim  that  **  practice  makes  perfect"  applies 
admirably  to  preserving.  While  the  recipes  contained 
herein  are  as  simply  and  explicitly  described  as  possi- 
ble, to  insure  perfect  success  time  must  not  be  con- 
sidered and  the  greatest  care  taken. 

SARAH   T.  RORER 


fUHIVBRSI-TTl 


CANNING 


Canning  is  an  improvement  upon  the  old-fashioned  method 
of  preserving  pound  for  pound  in  sugar.  It  retains  more 
of  the  fresh  and  natural  flavor,  is  far  less  trouble  to  pre- 
pare, and  more  economical.  All  fruits  may  be  canned 
with  or  without  sugar,  as  the  sugar  takes  no  part  whatever 
in  the  preservation.  For  flavormg  ice  creams  and  water- 
ices  it  is  desirable  to  can  the  fruits  without  sugar.  Choose 
only  perfectly  sound  and  fresh  fruits.  It  is  false  economy 
to  purchase  fruits  on  the  verge  of  decay,  even  at  very 
rediiced  rates,  as  they  quickly  ferment  after  canning,  and 
you  not  only  lose  fruit,  sugar,  and  labor,  but  very  often 
the  jars  as  well. 

All  large  fruits  after  paring  should  be  immediately 
thrown  into  cold  water  to  prevent  discoloration,  then 
boiled  in  clear  water  until  tender,  then  again  in  the  syrup 
as  directed  in  the  recipes  following. 

Small  fruits  retain  their  shape  more  perfectly  if 
sugared  one  or  two  hours  before  cooking.  A  quarter-tea- 
spoonful  of  alum  added  to  each  pound  of  sugar  hardens 
the  fruit  and  gives  it  brilliancy. 

Large-mouthed  glass  jars,  with  porcelain -lined  or  glass 

tops  only,   should  be  used.     They  should  be  thoroughly 

heated  before  filling,  filled  quickly,  through  a  wide-mouthed 

(9) 


10  CANNING  AND  PRESERVING 

funnel  to  overflowing,  a  silver  spoon-handle  should  be  passed 
around  the  inside  of  tbe  jar  to  break  any  air  bubbles  that 
may  be  there,  and  the  tops  screwed  on  without  delay. 
Stand  the  jars  while  filling  on  a  folded  towel  to  prevent 
breakage.  After  sealing,  stand  the  jars  in  a  warm  part  of 
the  kitchen  over  night.  In  the  morning  the  covers  should 
again  be  tightened,  as  the  glass  will  contract  after  cooling, 
and  put  them  away  in  cool,  not  cold,  dry,  dark  closet. 
In  a  week  examine  each  jar  carefully  without  shaking  or 
disturbing  more  than  necessary.  If  you  find  the  lids 
slightly  indented,  the  contents  free  from  air  bubbles,  and 
the  liquid  settled,  you  may  rest  assured  they  will  keep.  If 
you  find  the  opposites,  open  the  jars  immediately  to  prevent 
bursting.  This  fruit  may  be  re-cooked  and  used  at  once, 
but  is  never  satisfactory  if  again  canned.  Use  only  the  best 
granulated  sugar.  Fruit  canned  with  sugar  of  an  inferior 
quality  is  never  clear,  and  is  also  more  liable  to  ferment. 

The  surplus  juice  that  exudes  from  small  fruits  such  as 
strawberries,  raspberries,  and  plums,  may  be  strained  and 
boiled  for  jelly. 

A  porcelain-lined  kettle,  rather  broad  than  deep,  is 
best.  Copper  or  brass  must  be  thoroughly  cleansed  with 
salt  and  vinegar,  and  even  then  the  articles  are  more  or 
less  imbued  with  verdigris  that  is  produced  in  them  by  the 
action  of  the  acids. 

Small  oil  stoves  are  most  convenient  for  canning,  pre- 
serving or  jelly  making,  the  kettle  being  immediately  over 
an  even  and  intense  heat,  the  contents  boil  quickly,  thus 
retaining  color  and  flavor. 

If  the  directions  are  carefully  followed,  and  there  is 
not  too  large  a  quantity  cooked  or  scalded  at  one  time  to 
prevent  careful  management  of  each  jar,  not  one  can  in  a 
hundred  will  be  lost. 


CANNING  AND  PRESERVING  11 

FRUITS 

APPLES 

I  pound  of  sugar        The  juice  and  rind  of  one  lemon 
4  pounds  of  apples      i  quart  of  water 

Take  fine,  ripe  golden  or  hollow-cored  pippins  or  bell-flow- 
ers. Pare,  core,  and  throw  them  into  cold  water.  When 
you  have  sufficient  to  fill  one  or  two  jars,  lift  them  carefully 
from  the  water,  weigh,  then  put  them  in  a  porcelain-lined 
kettle,  cover  with  boiling  water,  bring  quickly  to  boiling- 
point,  and  then  stand  them  over  a  moderate  fire,  where 
they  will  scarcely  bubble,  until  tender.  While  they  are 
cooking,  put  the  sugar  and  water  into  another  kettle,  stir 
with  a  clean  wooden  spoon  until  the  sugar  is  thoroughly  dis- 
solved, add  the  grated  yellow  rind  and  the  juice  of  the 
lemon,  boil  three  minutes.  With  a  perforated  skimmer  lift 
the  apples  from  the  water,  hold  a  moment  until  drained,  and 
then  slide  them  carefully  into  the  boiling  syrup,  continue 
until  the  bottom  of  the  kettle  is  covered,  boil  until  the 
apples  are  sufficiently  tender  to  admit  a  straw,  then  lift 
them  carefully  and  slide  one  at  a  time  into  the  jar,  and 
finish  as  directed. 

APPLES   WITH  QUINCES 

To  every  four  pounds  of  apples  allow  one  pound  of 
quinces.  Pare,  core,  quarter,  and  can  the  same  as  in  pre- 
ceding recipe. 

APPLES   WITH   PINEAPPLE 

4  pounds  of  apples  i  ^^  pounds  of  sugar 

I  good-sized  pineapple  i  quart  of  water 

Pare,  core,  and  quarter  the  apples.  Pare  the  pineapple, 
and  with  a  silver  knife  carefully  remove  the  eyes,  then  grate 


12  CANNING  AND  PRESERVING 

it.  Cover  the  apples  with  boiling  water,  bring  quickly  to 
a  boil,  then  simmer  gently  for  five  minutes.  Put  the  sugar 
and  water  in  another  kettle,  stir  constantly  until  the  sugar 
is  dissolved,  then  add  the  grated  pineapple,  and  bring  the 
whole  to  boiling-point.  Lift  the  apples,  drain,  and  slide 
them  carefully  into  the  syrup.  Simmer  until  the  apples  are 
tender,  and  can  as  directed. 
These  are  delicious. 

APRICOTS 

Proceed  precisely  the  same  as  for  canned  Apples,  omitting 
the  lemon. 


BLACKBERRIES 

To  every  pound  of  blackberries  allow  a  quarter-pound  of 
sugar.  Put  the  berries  in  a  porcelain-lined  kettle,  cover 
them  with  the  sugar,  and  let  stand  one  or  two  hours,  then 
place  over  a  moderate  fire,  and  bring  to  boiling-point. 
Skim,  and  can  immediately  as  directed. 

CHERRIES 

Stone  the  cherries ;  and,  if  pie  or  morello  cherries,  allow  a 
half-pound  of  sugar  to  every  pound  of  cherries.  If  ox- 
hearts,  a  quarter-pound  of  sugar.  Proceed  the  same  as  for 
Blackberries. 

CURRANTS 

Stem  the  currants,  and  to  every  pound  allow  three-quarters 
of  a  pound  of  sugar.  Cover  the  currants  with  the  sugar 
and  let  them  stand  two  hours,  then  put  them  in  a  porcelain- 
lined  kettle  and  bring  quickly  to  boiling-point.  Do  not 
stir.     Skim,  and  can  quickly  as  directed. 


CANNING  AND  PRESERVING  13 

CURRANTS   AND   RASPBERRIES 

To  every  quart  of  the  large  red  raspberries  allow  a  half- 
pint  of  currant-juice  and  a  half-pound  of  sugar.  Put  the 
berries  in  a  porcelain-lined  kettle,  add  the  juice  and  sugar, 
bring  to  boiling-point,  and  can." 

DAMSONS 

Stem  and  wash  the  damsons,  and  to  every  five  pounds  al- 
low three  pounds  of  sugar.  Cover  the  damsons  with  the 
sugar  and  let  stand  four  hours  or  over  night.  Put  them  in 
a  porcelain-lined  kettle,  cooking  only  sufficient  to  fill  one 
jar  at  a  time.  Bring  slowly  to  boiling-point,  simmer  until 
the  damsons  are  soft  without  being  broken.  Skim,  and  can 
as  directed. 

DEWBERRIES 
Dewberries  are  canned  precisely  the  same  as  Blackberries. 

ELDERBERRIES 

To  every  four  pounds  of  berries  allow  one  pound  of  sugar. 
Finish,  and  can  the  same  as  Blackberries. 

GREENGAGES 

To  every  pound  of  greengages  allow  three-quarters  of  a 
pound  of  sugar.  Wash  the  greengages  in  cold  water, 
drain,  and  with  a  large  pin  puncture  each  one  in  four  or 
five  places.  Then  put  a  layer  in  the  bottom  of  a  bowl, 
sprinkle  with  sugar,  then  another  layer  of  greengages, 
another  of  sugar,  and  so  on  until  all  is  used.  Cover  and 
stand  away  over  night.  In  the  morning  put  them  into 
a  porcelain-lined  kettle,  bring  quickly  to  boiling-point, 
skim,  and  can  as  directed,  cooking  only  sufficient  to  fill  one 
jar  at  a  time. 

Yellowgages  may  be  canned  in  precisely  the  same  way. 


14  CANNING  AND  PRESERVING 

GOOSEBERRIES     (Green) 
As  these  are  usually  canned  for  pies,  they  are  better  sealed 
without  sugar,  that  it  may  be  added  fresh  at  the  time  of 
useing. 

Stem,  wash,  and  draiii  the  gooseberries ;  put  them  in 
a  porcelain-lined  kettle,  bring  quickly  to  boiling-point,  and 
can  as  directed. 

GOOSEBERRIES     (Ripe) 
Ripe  gooseberries  should  be  canned  precisely  the  same  as 
Blackberries,  allowing  a  half-pound  of  sugar  to  each  pound 
of  gooseberries. 

HUCKLEBERRIES 

Huckleberries  should  be  canned  the  same  as  Blackberries. 

PEACHES      No.  I 

4  pounds  of  peaches  i  pound  of  sugar 

I  quart  of  water 

Pare  the  peaches,  remove  the  stones,  and  throw  them  into 
cold  water.  Put  the  sugar  and  water  into  a  porcelain-lined 
kettle,  stand  it  over  the  fire  and  stir  constantly  until  the 
sugar  is  dissolved ;  drain  the  peaches,  put  them  in  the 
syrup,  bring  quickly  to  a  boil,  then  stand  on  the  back  part 
of  the  fire,  where  they  will  scarcely  bubble,  until  tender. 
When  tender  lift  each  piece  carefully  and  arrange  in  the 
jars,  then  fill  the  jar  quickly  to  overflowing  with  the  syrup, 
seal,  and  stand  aside  to  cool. 

PEACHES     No.  2 

4  pounds  of  peaches  i  pound  of  sugar 

I  quart  of  water 

Pare  the  peaches,  remove  the  stones,  and  throw  them  into 
cold  water.     Stir  the  sugar  into  the  water  until  thoroughly 


CA  NNING  A  ND  PRESER  VI NG  15 

dissolved.  Drain  the  peaches  and  arrange  them  nicely  in 
the  jars.  Fill  each  jar  two-thirds  full  with  the  syrup. 
Place  some  folded  hay  or  straw  in  the  bottom  of  a  wash- 
kettle,  stand  the  jars  on  top  of  this  and  pour  around 
sufficient  cold  water  to  two-thirds  cover  the  jars.  Put  a 
close  cover  on  top  of  the  kettle,  and  place  on  a  moderate 
fire.  As  soon  as  the  water  around  the  jars  thoroughly  boils, 
remove  one  jar  at  a  time  ;  if  the  fruit  has  settled  leaving  a 
space  unfilled,  fill  up  from  another  jar  as  need  requires, 
adding  sufficient  liquor  as  well.  Seal  without  delay,  and 
stand  aside  to  cool. 

PEARS 

Bartletts  are  best  for  canning.  Pare,  cut  in  halves,  and 
with  a  pointed  knife  remove  the  core  and  blossom  end. 
The  stems  may  be  left,  as  they  look  very  pretty.  Throw 
them  at  once  into  cold  water  to  prevent  discoloration. 
When  you  have  pared  sufficient  to  make  one  quart  jar, 
about  twenty-one  halves,  weigh  them,  allowing  a  quarter- 
pound  of  sugar  to  every  pound  of  pears.  Put  the  pears  in 
a  porcelain-lined  kettle,  cover  with  boiling  water,  and 
simmer  gently  until  you  can  pierce  them  with  a  straw.  Put 
the  sugar  and  a  pint  of  water  into  another  kettle,  stir  until 
dissolved,  then  boil  and  skim.  When  the  pears  are  tender, 
lift  carefully  with  a  skimmer  and  slide  them  into  the  syrup, 
simmer  five  minutes,  can  and  seal  as  directed. 

PINEAPPLE 

With  a  silver  knife  pare  the  pineapples  and  carefully  re- 
move the  eyes.  Then  pick  them  into  small  pieces,  rejecting 
the  core.  Weigh,  and  to  every  pound  allow  three-quar- 
ters of  a  pound  of  sugar.  Put  the  sugar  and  pineapple 
together    in   a   porcelain-lined    kettle,    bring    quickly    to 


16  CANNING  AND  PRESERVING 

boiling-point,  then  simmer  over  a  moderate  fire  ten  min- 
utes.    Can  as  directed. 

Or,  the  pineapple  may  be  grated  instead  of  picked. 

PLUMS     (Blue) 
Allow  three-quarters  of  a  pound  of  sugar  to  every  pound  of 
plums.     Proceed  as  for  Damsons. 

All  large  plums  may  be  canned  in  the  same  manner, 
first  pricking  the  skins  to  prevent  cracking. 

QUINCES 
Pare,  core,  and  quarter  the  quinces,  or  they  may  be  cut 
into  rings,  throw  them  at  once  into  cold  water  to  prevent 
discoloration.  Save  the  parings  and  the  knotty  pieces  for 
jelly,  being  careful  to  reject  the  core  and  seeds,  as  they 
prevent  the  liquid  from  jellying.  When  you  have  pared 
sufficient  to  make  one  or  two  jars,  take  them  from  the 
water,  put  them  in  a  porcelain-lined  kettle,  cover  with  boil- 
ing water,  bring  quickly  to  a  boil,  then  stand  on  the  back 
part  of  the  fire  where  they  will  simmer  gently,  until  you 
can  pierce  them  with  a  straw.  While  they  are  cooking,  put 
the  sugar  and  water  in  another  kettle,  allowing  a  half-pound 
of  sugar  and  a  half-pint  of  water  to  each  pound  of  quinces. 
Stir  the  sugar  until  dissolved,  then  boil  and  skim.  Lift  the 
quinces  from  the  water,  put  them  in  the  syrup,  simmer  ten 
minutes,  and  can  as  directed.  If  you  are  canning  several 
jars,  they  should  all  be  boiled  in  the  same  water,  and  this 
water  saved  to  boil  the  skins  for  jelly.  Of  course,  fresh 
syrup  must  be  made  for  each  lot. 

RASPBERRIES 

Select  the  large  red  berries,  pick  carefully  and    put  into 
small   glass  jars,    a  layer  of  berries   and  a  sprinkling   of 


CANNING  AND  PRESERVING  17 

sugar,  allowing  to  each  pint  of  berries  about  two  heaping 
tablespoon fuls  of  sugar.  Finish  precisely  the  same  as 
Peaches  No.  2 

STRAWBERRIES     No.  i 

Can  the  same  as  Blackberries,  using  a  half-pound  of  sugar 
to  every  pound  of  strawberries. 

STRAWBERRIES     No.  2 

Can  the  same  as  Raspberries,  allowing  a  half-pound  of  sugar 
to  every  pound  of  strawberries. 


VEGETABLES 

CANNED  BEANS 

String  the  beans  and  cut  them  in  several  pieces,  throw 
into  boiling  water,  boil  rapidly  fifteen  minutes.  Have  the 
jars  ready  filled  with  warm  water  to  slightly  heat.  Empty 
and  fill  quickly  with  the  beans.  See  directions  for  canning 
fruit. 

CANNED  LIMA  BEANS 
Fill  the  jars  full  of  uncooked  beans,  then  fill  the  jars  full  of 
cold  water,  and  lay  on  the  tops.  Place  straw  or  hay  in  the 
bottom  of  a  wash-boiler,  place  the  jars  on  this,  and  pour  in 
sufficient  cold  water  to  half  cover  them.  Put  the  boiler  over 
the  fire,  cover  it  closely  with  the  lid,  and  boil  steadily  for 
three  hours.  Take  up  the  jars,  see  that  they  are  filled  to 
overflowing,  and  screw  on  the  covers  as  tightly  as  possible. 
Stand  aside,  where  the  air  will  not  strike  them,  to  cool. 
When  cold,  again  screw  the  covers,  and  keep  in  a  dark,  cool 
place.  Asparagus  and  peas  may  be  canned  in  the  same 
way. 


18  CANNING  AND  PRESERVING 

CANNED    CORN 

For  this  select  fine,  fresh  corn.  Remove  the  husk  and  silk, 
and  carefully  cut  the  corn  from  the  cob.  Pack  into  jars, 
pressing  it  down  closely,  and  fill  to  overflowing.  Put  on 
the  tops  and  screw  them  down.  Place  hay  or  straw  in  the 
bottom  of  a  wash-boiler,  stand  the  jars  on  top  of  this,  and 
pour  in  sufficient  cold  water  to  half  cover  the  jars.  Cover 
the  boiler  tightly,  and  boil  continuously  for  three  hours, 
watching  carefully  that  there  is  sufficient  water  to  make  a 
full  volume  of  steam.  When  done,  lift  out  the  jars  and  screw 
down  the  covers  as  tightly  as  possible,  stand  aside  to  cool. 
When  cold,  screw  again,  and  keep  in  a  dark,  cool  place. 

CANNED    TOMATOES 

Scald  the  tomatoes  and  remove  the  skins.  Put  them  in  a 
porcelain-lined  kettle,  bring  them  slowly  to  a  boil,  and 
simmer  thirty  minutes.  Put  the  tomatoes  boiling  hot  into 
the  jars,  and  seal. 

CANNED  TOMATOES  (Whole) 
Select  small,  smooth,  sound  tomatoes.  Pack  them  without 
peeling  into  wide-mouthed  jars,  fill  the  jars  with  cold  water, 
and  finish  precisely  the  same  as  Lima  Beans,  boiling  only 
thirty  minutes.  Be  sure  that  the  cans  are  filled  to  over- 
flowing wdth  boiling  water  before  screwing  on  the  tops. 


PRESERVING 


To  preserve,  use  equal  quantities  of  fruit  and  sugar,  and 
cook  sufficiently  long  to  keep  the  fruit  without  being  her- 
metically sealed.  Use  only  sound  fruit  and  the  best  white 
sugar.  Prepare  your  fruit  with  care,  weigh  accurately,  and 
work  slowly. 

Small  fruits  should  b^  cooked  slowly  forty  minutes ; 
large  fruits  until  you  can  pierce  them  with  a  straw.  Put  up 
the  preserves  in  small  jars  or  tumblers,  and  thereby  prevent 
disturbing  a  larger  quantity  than  is  needed. 

Large  fruit  should  be  thrown  into  water  to  prevent  dis- 
coloration. 

APPLES 

Pare  and  core  fine,  ripe  pippins,  and  cut  them  into  quar- 
ters. Weigh,  and  to  each  pound  allow  one  pound  of 
granulated  sugar  and  a  half-pint  of  boiling  water,  the 
grated  rind  of  one  and  the  juice  of  two  lemons.  Boil  the 
sugar  and  water  until  clear  (about  three  minutes),  skimming 
the  scum  from,  the  surface,  add  the  juice  and  rind  of  the 
lemons^  then  the  apples,  and  simmer  gently  until  they 
are  clear  and  tender,  but  not  broken,  then  stand  aside  to 
cool.  When  cold,  put  them  into  jars,  cover  closely  and 
stand  in  a  cool,  dark  place  for  one  week.  At  the  end  of  that 
time  turn  them  carefully  into  the  kettle,  bring  them  to 
boiling-point,    and  siminer  for  five  minutes,    then  return 

(19) 


20  CANNING  AND  PRESERVING 

them  to  the  jars,  cover  closely  with  tissue  paper  brushed 
over  with  the  white  of  an  ^gg,  and  put  in  a  dark,  cool  place 
to  keep. 

Apples  are  more  difficult  to  keep  than  any  other  fruit. 

CRAB    APPLES 

Take  Siberian  crab  apples  when  they  are  very  ripe.  Wash 
and  drain ;  do  not  remove  the  stems.  Put  them  in  a 
porcelain-lined  kettle  with  sufficient  boiling  water  to 
cover.  Sumner  very  gently  until  the  skin  will  peel  off 
easily,  then  drain,  peel  and  core  them  ;  the  cores  must  be 
extracted  with  a  very  small  knife  so  as  not  to  break  the 
apples  or  remove  the  stems.  Then  weigh  them,  allow  one 
and  a  quarter  pounds  of  sugar,  and  a  half-pint  of 
water  to  each  pound  of  crab  apples.  Put  the  sugar  and 
water  into  a  porcelain-lined  kettle,  and  stir  until  the  sugar 
is  dissolved,  then  bring  quickly  to  boiling-point,  and  skim. 
Put  in  the  crab  apples,  and  swwier  gently  until  clear  and 
tender,  skimming  the  scum  from  the  surface.  AVhcn  done, 
put  into  jars  or  tumblers,  and  stand  away  to  cool.  When 
cold,  fasten  the  same  as  Apples. 

BLACKBERRIES 

Select  the  largest  and  finest  berries.  Pick  them  over  and 
weigh  them,  and  allow  to  each  pound  of  berries  a  pound  of 
sugar.  Spread  them  out  separately  on  flat  dishes,  sprinkle 
with  the  sugar,  and  stand  aside  for  one  hour;  then  put 
them  in  a  porcelain-lined  kettle  with  all  the  juice  that  may 
have  exuded  ;  stand  the  kettle  over  the  fire  until  the 
berries  are  slightly  heated,  then  take  them  out  one  by  one 
with  a  spoon  and  spread  on  the  same  flat  dishes.  When 
all  are  out,  boil  the  syrup  rapidly  for  five  minutes,  then 
add  the  berries,  stand  on  the  back  part  of  the  fire,  where 


CANNING  AND  PRESERVING  21 

they  cannot  possibly  boil,  for  about  fifteen  minutes.  If  they 
seem  at  all  likely  to  break,  take  instantly  from  the  fire, 
and  stand  aside  to  slightly  cool.  Then  fill  into  tumbers 
or  jars,  and  stand  aside  until  perfectly  cold.  Fasten  with 
tissue  paper  as  directed. 

CHERRIES 

Take  large,  ripe  morello  cherries,  stone  them,  saving  all  the 
juice  that  comes  from  them.  Weigh,  and  to  each  pound  of 
cherries  allow  a  pound  of  sugar.  Put  a  layer  of  cherries 
in  the  bottom  of  a  bowl,  then  sprinkle  over  a  little  sugar, 
then  more  cherries  and  sugar,  and  so  continue  until  all  is 
used.  Stand  aside  for  two  or  three  hours,  then  put  them 
into  a  porcelain-  lined  kettle,  bring  quickly  to  a  boil,  and 
sunnier  and  skim  until  the  cherries  are  clear  and  the  syrup 
thick.  Lift  carefully  each  cherry  with  a  teaspoon  and  put 
into  tumblers  or  jars,  and  stand  aside  to  cool.  When  cold, 
fasten  with  tissue  paper  as  directed. 

PRESERVED  CITRON 

Pare  off  the  outer  skin,  cut  into  halves,  remove  the  seeds, 
then  divide  each  half  into  a  number  of  smaller  pieces.  Put 
them  in  a  stone  jar,  add  a  half-cup  of  salt  to  every  five 
pounds  of  citron.  Cover  with  cold  water  and  stand  aside 
for  five  hours;  then  drain,  and  cover  with  fresh,  cold 
water.  Soak  two  hours,  changing  the  water  three  or  four 
times.  Drain.  Cover  with  boiling  water,  bring  to  boiling- 
point,  and  drain  again.  Make  a  syrup  from  two  and  a  half 
pounds  of  granulated  sugar  and  one  and  a  half  quarts  of 
boiling  water,  boil  and  skim.  When  perfectly  clear,  put  in 
the  citron  and  simmer  gently  until  you  can  pierce  it  with  a 
straw.  When  tender,  lift  the  pieces  carefully  with  a  skim- 
mer, place  them  on  a  large  plate,  and  stand  in  the  sun  one 


22  CANNING  AND  PRESERVING 

or  two  hours  to  harden.  Peel  the  yellow  rind  from  one 
large  lemon,  add  it  to  the  syrup,  then  add  the  juice  of  two 
lemons,  and  a  small  piece  of  green  ginger-root  cut  in  thin 
slices.  Boil  gently  for  ten  minutes,  and  stand  aside  until 
wanted.  When  the  citron  has  hardened,  put  it  cold  into 
the  jars,  bring  the  syrup  again  to  a  boil,  and  strain  it  over 
the  citron. 

Watermelon-rind  and  pumpkin  may  be  preserved  in 
the  same  manner. 

CURRANTS 
Currants  may  be  preserved  precisely  the  same  as  Cherries. 

White  currants  if  properly  done  are  delicious. 

DAMSONS 
One  pound  of  granulated  sugar  to  every  pound  of  damsons. 
Pick  the  stems  from  the  damsons,  put  them  into  stone  jars 
with  the  sugar  sprinkled  between  each  layer  of  damsons. 
Cover  the  jars  and  stand  them  in  a  kettle  of  cold  water ; 
bring  slowly  to  boiling-point,  and  then  simmer  very  gently 
until  the  damsons  are  tender  without  being  broken.  Pour 
off  the  juice  and  boil  it  rapidly  fifteen  minutes.  Put  the 
damsons  carefully  into  tumblers  or  jars,  strain  the  juice 
through  a  jelly-bag  and  pour  it  over.  Stand  aside  to  cool. 
When  cold,  cover  the  tops  with  tissue  paper,  brush  over 
with  the  white  of  an  Q%'g,  and  stand  aside  to  dry.  Keep  in 
a  cool,  dark  place. 

DEWBERRIES 
Dewberries  may  be  preserved  precisely  the  same  as  Black- 
berries. 

GINGER 
Take  green  ginger-root,  pare  it  carefully  with  a  sharp  knife, 
throwing  each  piece,  as  you  finish  it,  into  a  pan  of  cold 


CANNING  AND  PRESERVING  23 

water.  When  all  is  finished,  drain,  put  it  in  a  porcelain- 
lined  kettle,  cover  with  cold  water,  and  bring  to  boiling- 
point.  Drain,  throw  it  into  cold  water  for  a  few  moments, 
then  cover  again  with  boiling  water,  bring  to  a  boil,  drain, 
throw  again  into  cold  water.  Again  cover  with  boiling 
water,  and  simmer  until  the  ginger  is  perfectly  tender. 
Drain,  and  throw  into  cold  water  for  an  hour.  To  every  pound 
of  ginger  allow  one  pound  of  sugar  and  one  pint  of  water. 
Put  the  sugar  and  water  in  a  porcelain-lined  kettle  and  stir 
until  the  sugar  is  dissolved,  then  bring  quickly  to  a  boil. 
Beat  the  whites  of  two  eggs  in  a  half-cup  of  cold  water  until 
slightly  frothy,  then  stir  them  into  the  boiling  syrup.  Boil 
and  skim  until  clear,  then  stand  aside  to  cool.  Drain  the 
ginger  and  dry  it  on  a  soft  towel ;  throw  it  in  the  syrup,  and 
stand  away  for  two  days.  At  the  end  of  that  time  drain  the 
syrup  from  the  ginger,  boil,  and  when  cool  pour  it  again  over 
the  ginger.  Stand  aside  for  twenty-four  hours.  Repeat 
this  every  day  for  five  days,  the  fourth  day  heating  the 
ginger  in  the  syrup.  When  finished,  put  it  into  jars  and 
cover  closely. 

GREENGAGES 

Weigh  the  greengages,  and  to  each  pound  allow  a  pound  of 
sugar.  Put  them  in  boiling  water  for  a  few  moments,  until 
the  skins  come  off  easily.  Peel,  and  throw  them  into  a 
large  earthen  bowl  or  jar,  sprinkling  the  sugar  between  each 
layer  of  gages.  Stand  aside  over  night.  In  the  morning 
pour  off  the  juice  carefully  into  a  porcelain-lined  kettle, 
bring  quickly  to  a  boil,  skim  it,  and  then  add  the  gages. 
Simmer  very  gently,  until  tender  and  clear,  about  thirty 
minutes.  Take  them  out  one  by  one  with  a  spoon  and 
spread  them  on  large  dishes  to  cool.  Boil  the  syrup  a  few 
minutes  longer  until  thick.     When  the  gages  are  cool,  put 


24  CANNING  AND  PRESERVING 

them  into  tumblers  or  jars,  pour  over  the  boiling  syrup,  and 
seal,  or  tie  up. 

Yellowgages,   copper  plums,  prunes,  and  blue  plums 
may  be  preserved  in  the  same  manner. 

GOOSEBERRIES  (Green) 
Top  and  stem  the  gooseberries,  wash  in  cold  water,  and 
drain.  To  every  pound  of  gooseberries  allow  one  and  a 
quarter  pounds  of  sugar  and  one  and  a  half  pints  of  water. 
Throw  the  gooseberries  into  a  porcelain-lined  kettle,  cover 
with  boiling  water,  and  stand  aside  a  few  moments  to  scald. 
Put  the  sugar  and  water  in  another  kettle  to  boil.  As  soon 
as  its  boils,  skim  and  stand  aside  to  cool.  When  the  goose- 
berries feel  tender,  take  them  out  carefully  with  a  perforated 
skimmer,  and  slide  them  carefully  into  a  pan  of  cold  water. 
Let  stand  a  few  minutes,,  then  lift  them  again  with  the 
skimmer  and  put  them  carefully  into  the  syrup.  Stand  over 
a  gentle  fire  and  let  simmer  slowly  for  about  twenty  minutes 
or  until  they  are  quite  clear.  If  the  gooseberries  seem 
likely  to  break,  take  them  out  carefully,  and  allow  the  syrup 
to  boil  a  few  minutes  lono^er.  When  done,  put  carefully 
into  jars  or  tumblers,  and  stand  aside  to  cool.  When  cold; 
tie  up  as  directed. 

HUCKLEBERRIES 

Wash  and  drain  the  huckleberries,  then  weigh,  and  to 
each  pound  allow  three-quarters  of  a  pound  of  sugar  and 
the  juice  of  half  a  lemon.  Sprinkle  one-half  the  sugar 
over  the  berries,  and  stand  aside  over  night.  In  the 
morning  drain  off  the  juice,  add  the  remaining  sugar  and 
the  lemon-juice,  and  a  half-pint  of  water,  stir  over  the  fire 
until  the  sugar  is  dissolved,  bring  quickly  to  a  boil,  skim, 
add  the  huckleberries,  simmer  gently  until  the  berries  are 


CANNING  AND  PRESERVING  25 

tender  not  broken,  about  thirty  minutes.  When  done,  put 
them  in  jars  or  tumblers,  and  stand  aside  to  cool.  When 
cold,  tie  up  as  directed. 

LEMONS 

Select  one  dozen  small  ^  lemons  that  are  very  ripe,  and  of 
uniform  size.  With  a  silver  knife  scoop  out  a  hole  from 
the  stem  end,  and  with  your  little  finger  loosen  the  pulp 
from  inside  rind,  being  careful  not  to  disfigure  or  break 
the  rind.  While  doing  this  hold  the  lemon  over  a  bowl 
that  all  the  juice  may  be  saved.  After  you  have  the  pulp 
entirely  loosened,  pull  it  out  leaving  the  rind  of  the  lemon 
whole.  Throw  each  as  it  is  finished  in  a  pan  of  cold 
water,  then  drain  and  put  in  a  porcelain-lined  kettle. 
Dissolve  an  even  teaspoon ful  of  salt  in  two  quarts  of  boil- 
ing water,  pour  it  over  the  rinds,  and  simmer  gently  until 
clear  and  nearly  transparent,  then  drain,  and  throw  them 
again  in  cold  water  for  three  hours,  changing  the  water  every 
hour,  then  stand  them  aside  in  the  water  over  night.  In 
the  morning  drain,  and  cover  with  boiling  water,  and 
simmer  gently  for  one  and  a  half  hours,  then  drain,  and 
weigh  the  rinds,  and  to  every  pound  allow  one  pound  of 
granulated  sugar  and  a  half-pint  of  water.  Put  the  sugar 
and  water  in  a  kettle  and  stand  over  the  fire,  stir  until  the 
sugar  is  dissolved,  then  bring  quickly  to  a  boil  and  skim, 
add  the  lemon-rinds,  and  all  the  juice  from  the  pulp. 
Simmer  gently  until  the  rinds  are  clear  and  tender,  then 
take  them  out  singly  and  spread  on  flat  dishes  and  stand 
the  syrup  aside  for  two  days.  Then  roll  four  dozen  juicy 
ripe  lemons,  cut  them  in  halves,  and  squeeze  out  all  the 
juice.  To  each  pint  of  this  juice  allow  one  and  a  quarter 
pounds  of  granulated  sugar.  Put  both  into  a  porcelain- 
lined  kettle,  and  stir  over  the  fire  un tiLthe  kUgSti'^ia^iissolved ; 

^^^  OF  THK     *« 

[UHI7BI15ITYI 


^im.1^ 


26  CANNING  AND  PRESERVING 

then  boil  rapidly  for  twenty  minutes,  or  until  a  thick  firm 
jelly.  Try  frequently,  by  placing  a  spoonful  in  a  saucer, 
and  standing  it  a  moment  in  a  cool  place.  If  it  congeals 
immediately,  it  is  sufficiently  done.  Fill  the  lemon  rinds 
with  this  jelly  and  stand  aside  over  night  to  harden.  Then 
put  them  with  the  open  part  downwards  into  glass  jars,  and 
pour  over  the  syrup.     Tie  up  as  directed. 

Limes  and  oranges  may  be  preserved  in  the  same  way. 

These  are  delicious. 

MULBERRIES 

4  pounds  mulberries  4^  pounds  sugar 

I  quart  mulberry-juice 

For  the  juice: — Put  one  pound  of  mulberries  and  one  gill 
of  water  in  a  porcelain-lined  kettle,  j-/;;^;;/^r  gently  until  the 
mulberries  are  soft,  then  strain  through  a  fine  sieve,  press- 
ing through  all  the  juice.  To  this  juice  add  the  sugar,  boil, 
and  skim,  then  add  the  mulberries,  and  sim^ner  very  gently 
for  fifteen  minutes ;  then  stand  aside  over  night  to  cool. 
In  the  morning,  if  the  syrup  has  not  jellied,  boil  again  for 
fifteen  minutes,  being  very  careful  not  to  break  the  mul- 
berries. Put  into  jars  or  tumblers,  and  stand  aside  to 
cool.     When  cold,  tie  up  as  directed. 

PEACHES 

Select  large,  juicy,  ripe  freestone  peaches.  Pare,  cut  into 
halves,  and  remove  the  stones.  Weigh,  and  to  each  pound 
of  peaches  allow  one  pound  of  sugar  and  a  half-dozen 
peach  kernels  Put  a  layer  of  the  peaches  in  a  bowl  or 
jar,  then  a  layer  of  sugar,  then  another  layer  of  peaches, 
than  a  layer  of  sugar,  and  so  on  until  all  is  used.  Cover 
and  stand  aside  over  night.  In  the  morning  put  the 
peaches  in  a  porcelain-lined   kettle,  add   the  kernels,  and 


CANNING  AND  PRESERVING  27 

bring  quickly  to  a  boil ;  then  simmer  until  the  peaches  are 
tender  and  clear.  Lift  them  carefully,  one  piece  at  a  time, 
and  put  into  glass  jars  or  tumblers.  Stand  aside  to  cool. 
When  cold,  pour  over  the  syrup,  and  tie  up  as  directed. 

Apricots  and  nectarines  may  be  done  in  precisely  the 
same  manner. 

PEARS 
Pears  may  be  preserved  in   precisely  the  same  manner  as 
Peaches. 

PINEAPPLE 

Prepare  as  directed  for  canning.  To  each  pound  of  pine- 
apple allow  three-quarters  of  a  pound  of  sugar.  Sprinkle 
the  sugar  over  the  pineapple,  and  stand  aside  over  night. 
In  the  morning  put  it  into  a  porcelain-lined  kettle,  bring 
quickly  to  a  boil,  skim,  and  si7nmer  slowly  for  three-quar- 
ters of  an  hour.     Put  into  tumblers,  and  when  cold,  tie  up. 

QUINCES 

Select  large  ripe  quinces.  Wash  and  wipe  them.  Pare, 
core,  and  cut  into  slices,  or  they  may  be  quartered.  Throw 
each  piece  as  finished  in  water  to  prevent  discoloration. 
When  you  have  sufficient  for  the  preserving-kettle,  put 
them  in  and  cover  with  boiling  water.  Simmer  gently 
until  tender.  When  tender,  lift  carefully  with  a  skimmer 
and  slide  on  to  flat  dishes.  Continue  boiling  the  quinces 
in  the  same  water  until  all  are  cooked.  Put  the  parings 
and  rough  pieces  into  the  same  \vater  in  which  you  have 
cooked  the  quinces,  and  simmer  gently  one  hour,  keeping 
closely  covered  all  the  time  ;  then  strain,  and  measure,  and 
to  every  pint  of  this  liquid  allow  one  pound  of  sugar.  Stir 
over  the  fire  until  the  sugar  is  dissolved,  bring  quickly  to  a 
boil,  boil  rapidly  ten  minutes,  skimming  as  the  scum  comes 


28  CANNING  AND  PRESERVING 

to  the  surface.  Now  put  in  the  quinces,  and  boiluntil  they 
are  clear,  tender  and  red.  If  you  wish  them  bright  col- 
ored, keep  the  kettle  closely  covered  while  the  quinces  are 
in.  When  done,  lift  gently  into  glasses  or  jars,  give  the 
syrup  another  boil  until  it  jellies,  pour  it  over  the  quinces, 
and  stand  aside  to  cool.     When  cold,  tie  up  as  directed. 

RASPBERRIES 

Put  three  quarts  of  large  red  raspberries  into  a  preserving 
kettle,  mash  them,  and  stand  over  a  moderate  fire  to  heat. 
At  the  first  boil,  remove  them  from  the  fire  and  press  through 
a  jelly-bag.  Measure,  and  to  every  pint  allow  one  pound 
of  sugar.  Put  the  sugar  and  juice  into  a  porcelain-lined 
kettle  and  bring  quickly  to  a  boil.  Boil  rapidly  ten  minutes, 
and  skim  until  the  scum  ceases  to  rise.  Then  put  in  three 
quarts  of  whole  raspberries.  Boil  rapidly  about  five  minutes, 
and  then  stand  aside  to  cool.  When  cold,  bring  again  to 
boiling  point,  then  lift  carefully  by  spoonfuls,  and  put  into 
jars  or  tumblers.     When  cold,  tie  up  as  directed. 


STRAWBERRIES 

Strawberries  may  be  preserved  precisely  the  same  as  Rasp- 
berries. 

TOMATOES  (Green) 
Select  one  peck  of  green,  smooth  tomatoes.  Wash,  and  then 
cover  with  boiling  water,  let  stand  thirty  minutes,  wipe, 
and  cut  into  slices.  Slice  also  six  large  juicy  lemons,  and 
carefully  remove  the  seeds.  Put  the  tomatoes  in  a  porcelain - 
lined  kettle,  add  the  lemons,  six  pounds  of  sugar,  and  an 
even   tablespoonful  of  ground  ginger  or  a  small  piece  of 


CANNING  AND  PRESERVING  29 

ginger-root  sliced,  add  a  half-pint  of  water  to  prevent 
burning,  cover  the  kettle,  and  simmer  gently  for  one  and  a 
half  hours,  skimming  carefully.  Then  stand  aside  to  cool. 
When  cold,  bring  again  to  boiling-point,  and  simmer  g<trv\\y 
another  hour.  Then  put  into  small  jars  or  tumblers,  and 
stand  aside  to  cool.  When  cold,  tie  up  as  directed. 

TOMATOES     (Ripe) 

Select  a  half-peck  of  fine,  smooth  tomatoes,  not  over-ripe. 
Scald,  peel,  and  weigh  them,  and  to  each  pound  of  tomatoes 
allow  one  pound  of  sugar,  the  juice  and  rind  of  half  a 
lemon,  a  small  piece  of  ginger  root  cut  into  slices.  Put 
all  together  in  a  porcelain -lined  kettle,  and  simmer  gently 
for  three  hours,  then  put  carefully  into  tumblers  or  jars,  and 
stand  away  to  cool.     When  cold,  tie  up  as  directed. 

TOMATOES     (Yellow) 
The  small  yellow  tomatoes,  with  an  equalquantity  of  grated 
pineapple  and  preserved  according  to  the  preceding  recipe, 
omitting  the  lemon  and  ginger,  make  most  delightful  pre- 


♦  MARMALADES  OR  JAMS 

BARBERRY  JAM 

Pick  three  pounds  of  barberries  from  the  stalk,  put  them 
in  a  jar  or  farina-boiler,  wnth  three  pounds  of  sugar.  Stand 
the  jar  in  a  saucepan  of  boiling  water,  and  simfner  gently 
until  the  sugar  is  dissolved  and  the  berries  soft,  then  stand 
aside  all  night.  In  the  morning  put  them  in  a  porcelain- 
lined  kettle,  and  simmer  slowly  for  twenty-five  minutes, 
stirring  continually.     When  done,  turn  into  tumblers,  and 


30  CANNING  AND  PRESERVING 

stand  aside  to  cool.  When  cold,  tie  tightly  with  tissue 
paper,  brushed  over  the  top  with  the  white  of  an  egg. 

BLACKBERRY  JAM 

Put  the  blackberries  into  a  porcelain-lined  kettle,  stand 
them  over  a  very  moderate  fire  until  thoroughly  heated, 
then  press  them  through  a  sieve.  Measure  the  liquid,  and 
to  every  pint  allow  a  half-pound  of  sugar.  Put  the  sugar 
and  liquid  back  into  the  kettle,  and  boil  rapidly  twenty 
minutes,  stirring  occasionally  to  prevent  scorching.  Pour 
into  tumblers  or  jars,  and  seal  the  same  as  fruit  jelly. 

RED    CURRANT  JAM 
Make  precisely  the  same  as  Barberry  Jam,   using  three- 
quarters  of  a  pound  of  sugar  to  every  pound  of  currants. 
Black  and  white  currant  jam  may  be  made  the  same. 

GRAPE  JAM 

Pulp  the  grapes;  put  the  skins  in  one  basin  and  the  pulps 
in  another.  Pour  the  pulps  in  a  porcelain-lined  kettle, 
and  bring  to  boiling-point ;  then  press  them  through  a 
colander,  add  the  skins,  and  measure.  Finish  the  same  as 
Blackberry  Jam. 

Or,  after  boiling  the  twentyi  minutes,  the  whole  may 
be  pressed  through  a  sieve  to  make  it  fine. 

GREEN    GRAPE  JAM 

Make  precisely  the  same  as  Grape  Jam,  using  three-quarters 
of  a  pound  of  sugar  to  every  pint  of  grapes. 

ORANGE   MARMALADE     No.  i 

(Miss  Anna  Collins,  Philadelphia) 

One  dozen  of  the  finest  oranges  cut  into  thin  slices.      Pour 

on  these   six  quarts    of  water,  and    let  stand  twenty-four 


CANNING  AND  PRESER  VING  31 

hours.  Put  to  boil  in  same  water,  and  boil  three  hours. 
Add  seven  pounds  of  white  sugar,  and  boil  until  clear. 
Carefully  keep  out  all  seeds  and  core.     Delicious. 

ORANGE  MARMALADE  No.  2 
(Miss  Parloa) 
Take  equal  weights  of  sour  oranges  and  sugar.  Grate  the 
yellow  rind  from  one-fourth  of  the  oranges.  Cut  all  the 
fruit  in  halves  at  what  might  be  called  the  ''equator." 
Pick  out  the  pulp  and  free  it  of  seeds.  Drain  off  as  much 
juice  as  you  conviently  can,  and  put  it  on  to  boil  with  the 
sugar.  Let  it  come  to  a  boil ;  skim,  and  si7nmer  for  fifteen 
minutes;  then  put  in  the  pulp  and  grated  rind,  and  boil  fif- 
teen minutes  longer.     Put  away  in  jelly  tumblers. 

PEACH    MARMALADE 

Rub  the  peaches  but  do  not  pare  them.  Cut  them  in 
halves,  remove  the  stones,  and  to  every  pound  of  peaches 
allow  a  half-pound  of  sugar.  Put  the  peaches  in  a  porce- 
lain-lined kettle,  add  sufficient  water  to  cover  the  bottom  of 
the  kettle ;  cover,  and  heat  slowly  to  boiling-point ;  then 
stir,  and  mash  the  peaches  until  fine,  add  the  sugar  and 
three  or  four  kernels  (to  every  quart  of  marmalade)  blanched 
and  pounded  to  a  paste.  Boil  and  stir  continually  for 
fifteen  minutes,  then  stand  over  a  more  moderate  fire,  and 
cook  slowly  twenty  minutes  longer.  Stir  occasionally, 
that  it  may  not  scorch.     Put  away  in  stone  jars. 

Apricot  and  plum  marmalade  may  be    made    in    the 
same  manner. 

QUINCE    MARMALADE     No.  i 

Pare,  core,  and  quarter  the  quinces,  saving  the  parings  and 
cores,  rejecting  the  seeds,  cover  with  cold  water,  put  them 


32  CANNING  AND  PRESERVING 

in  a  porcelain-lined  kettle,  and  simmer  gently  thirty 
minutes.  Strain  through  a  fine  sieve.  Weigh  the  quinces, 
and  to  every  pound  allow  three-quarters  of  a  pound  of 
sugar.  Add  the  sugar  to  the  water  in  which  the  parings 
were  boiled,  stir  until  dissolved,  add  the  quinces,  and  sim- 
mer gently  until  tender,  about  thirty-five  minutes.  Stir 
continually,  and  cook  for  fifteen  minutes  longer.  Put  away 
in  tumblers  or  small  jars. 

QUINCE    MARMALADE     No.  2 

Pare,  core,  and  slice  the  quinces,  and  boil  with  just  enough 
water  to  cover  them,  stirring  and  mashing  the  fruit  with  a 
wooden  spoon  until  it  becomes  soft.  When  you  have 
reduced  all  to  a  smooth  paste,  stir  in  a  scant  three-quarters 
of  a  pound  of  sugar  for  every  pound  of  fruit.  Boil  ten 
minutes  more,  stirring  constantly.  Take  off,  and,  when 
cool,  put  into  small  jars  or  tumblers  as  directed. 

RASPBERRY  JAM 

Put  six  quarts  of  raspberries  in  a  porcelain-lined  kettle,  add 
two  quarts  and  a  pint  of  granulated  sugar.  Mash  the  fruit 
with  a  long  wooden  spoon,  stand  over  a  quick  fire,  boil,  and 
stir  continually  forty  minutes.  Put  away  as  directed  for 
jams. 

RHUBARB  JAM 

Wash  the  young  rhubarb  and  cut  into  pieces  about  an  inch 
long.  Do  not  peel  it.  Weigh,  and  to  each  pound  allow 
three-quarters  of  a  pound  of  sugar.  Put  all  in  a  porcelain- 
lined  kettle,  bring  slowly  to  a  boil,  then  boil  and  stir  con- 
tinually for  three-quarters  of  an  hour.  Put  into  jars  or 
tumblers,  and  tie  as  directed. 


CANNING  AND  PRESERVING  33 

BUTTERS 

APPLE  BUTTER 

This  should  be  made  from  new  cider,  fresh  from  the  press, 
and  not  yet  fermented.  Fill  a  porcelain -lined  kettle  with 
cider,  and  boil  until  reduced  one-half.  Then  boil  another 
kettleful  in  the  same  way,  and  so  continue  until  you 
have  sufficient  quantity.  To  every  four  gallons  of  boiled 
cider,  allow  a  half-bushel  of  nice  juicy  apples,  pared, 
cored,  and  quartered.  The  cider  should  be  boiled  the  day 
before  you  make  the  apple  butter.  Fill  a  very  large  kettle 
with  the  boiled  cider,  and  add  as  many  apples  as  can  be 
kept  moist.  Stir  frequently,  and  when  the  apples  are 
soft,  beat  with  a  wooden  stick  until  they  are  reduced  to 
a  pulp.  Cook  and  stir  continuously  until  the  consistency 
is  that  of  soft  marmalade,  and  the  color  is  a  very  dark 
brown.  Have  boiled  cider  at  hand  in  case  it  becomes  too 
thick  and  apples  if  too  thin.  Twenty  minutes  before  you 
take  it  from  the  fire,  add  ground  cinnamon,  and  nutmeg  to 
taste.  It  requires  no  sugar.  When  cold,  put  into  stone 
jars  and  cover  closely. 

PEACH   BUTTER 

Select  mellow  yellow  peaches.  Pare  and  stone.  Weigh, 
and  to  every  pound  allow  three-quarters  of  a  pound  of 
sugar.  Put  the  peaches  in  a  porcelain-lined  kettle,  heat 
slowly.  Mash  and  stir  the  peaches  until  perfectly  smooth, 
then  press  through  a  fine  sieve,  add  the  sugar,  and  boil  for 
fifteen  minutes,  stirring  constantly.  Put  into  small  jars,  and 
tie  up  as  directed. 

Plum  and  pear  butter  may  be  made  in  the  same  man- 
ner. 


34  CANNING  AND  PRESERVING 

TOMATO   BUTTER 

Scald  twenty  pounds  of  ripe  tomatoes  and  remove  the  skins, 
put  them  in  a  porcelain-lined  kettle  with  four  pounds  of 
apples  pared,  cored,  and  quartered ;  stand  over  a  moderate 
fire  to  cook  slowly  for  one  hour,  stirring  occasionally  to 
prevent  sticking,  then  add  eight  pounds  of  sugar,  the  juice 
of  four  lemons,  and  one  tablespoonful  of  powdered  ginger. 
Cook  and  stir  continually  until  reduced  to  the  consistency 
of  marmalade.  Put  in  tumblers  or  jars.  When  cold,  tie 
up  as  directed. 


FRUIT  JELLIES 

APPLE  JELLY 

Lady  blush  or  fall  pippins  are  best  for  jelly.     The   first 
make  a  bright-red   jelly,  and   the  latter  an   almost  white 

jelly. 

Wipe  the  fruit,  cut  it  into  pieces  without  paring  or 
removing  the  seeds.  Put  into  a  porcelain-lined  kettle  and 
barely  cover  with  cold  water ;  cover  the  kettle,  and  boil 
slowly  until  the  apples  are  very  tender  j  then  drain  them 
through  a  flannel  jelly-bag — do  not  squeeze,  or  the  jelly 
will  be  cloudy.  To  every  pint  of  this  juice  allow  one  pound 
of  granulated  sugar.  Put  the  juice  into  a  porcelain-lined 
kettle,  and  bring  it  quickly  to  a  boil ;  add  the  sugar,  stir 
until  the  sugar  is  dissolved,  then  boil  rapidly  and  continu- 
ously until  it  jellies,  skimming  the  scum  as  it  comes  to  the 
surface  ;  twenty  minutes  is  usually  sufficient,  but  sometimes 
I  have  boiled  it  thirty-five  minutes  before  it  would  jelly 
properly.  It  is  wise  to  commence  testing  after  fifteen 
minutes'  boiling.  To  do  this,  take  out  one  teaspoonful  of 
the  boiling  jelly,  pour  it   into  the  bottom  of  a  saucer,  and 


CANNING  AND  PRESERVING  35 

stand  it  in  a  cold  place  for  a  moment ;  then  scrape  it  one 
side  with  a  spoon — if  jellied,  the  surface  will  be  partly 
solid  ;  if  not,  boil  a  few  minutes  longer,  and  try  again. 
As  soon  as  it  jellies,  roll  the  tumblers  quickly  in  boiling 
water,  then  fill  them  with  the  boiling  liquid.  Stand  aside 
until  cold  and  firm  (about  twenty-four  hours).  Then,  if 
you  have  jelly-tumblers,  put  on  the  lids ;  if  not,  cover  with 
two  thicknesses  of  tissue  paper,  and  paste  the  edges  of  the 
paper  down  over  the  edge  of  the  tumbler.  Then  moisten 
the  top  of  the  paper  with  a  sponge  dipped  in  cold  water. 
This  moistening  stretches  the  paper,  so  that  when  it  dries 
again  it  shrinks  and  forms  a  covering  as  tight  and  smooth 
as  bladder  skin.  I  do  not  recommend  jelly  being  covered 
with  brandied  paper,  as  in  my  hands  it  has  never  been  sat- 
isfactory. The  jelly,  in  cooling,  forms  its  own  air-proof 
covering,  and  if  the  top  of  the  tumbler  be  well  secured,  it 
is  all  that  is  necessary.     Keep  in  a  cool,  dark  place. 

CRAB   APPLE  JELLY 

Cut  the  large  Siberian  crab  apples  into  halves,  and  then 
into  quarters,  and  to  every  five  pounds  of  apples  allow  one 
pint  of  water.  Proceed  and  finish  precisely  the  same  as  for 
Apple  Jelly. 

BLACKBERRY  JELLY 

The  uncultivated  blackberries  are  best  for  jelly,  and  should 
be  rather  under-  than  over-ripe.  Put  the  berries  into  a 
stone  jar,  stand  it  in  a  kettle  of  cold  water,  cover  the  top 
of  the  jar,  and  heat  slowly  until  the  berries  are  soft.  Now 
put  a  small  quantity  at  a  time  into  your  jelly-bag,  and 
squeeze  out  all  the  juice.  Measure  the  juice,  and  to  each 
pint  allow  one  pound  of  granulated  sugar.  Turn  the 
juice  into  a  porcelain-lined  kettle,  and  stand  over  a  brisk 


36  CANNING  AND  PRESERVING 

fire.  Put  the  sugar  into  earthen  dishes  and  stand  in  the 
oven  to  heat.  Boil  the  juice  rapidly  and  continuously  for 
twenty  minutes,  then  turn  in  the  sugar  hastily,  stirring  all 
the  while  until  the  sugar  is  dissolved.  Dip  your  tumblers 
quickly  into  hot  water,  watch  the  liquid  carefully,  and  as 
soon  as  it  comes  again  to  a  boil,  take  it  from  the  fire  and 
fill  the  tumblers. 

If  the  fruit  is  over-ripe  your  jelly  will  never  be  firm, 
no  matter  how  long  you  boil  it. 

Follow  these  directions  carefully  and  you  will  never 
fail. 

CHERRY  JELLY 

For  cherry  jelly,  use  the  pie  or  morello  cherry,  and  pro- 
ceed the  same  as  for  Blackberry  Jelly. 

CRANBERRY  JELLY 

I  quart  of  cranberries  i  pound  of  sugar 

^  pint  of  water 

Wash  the  cranberries,  and  put  them  on  wnth  the  water  to 
boil  for  ten  minutes,  then  mash  and  squeeze  through  a 
flannel  bag.  Return  the  juice  to  the  kettle,  add  the  sugar, 
boil  rapidly  and  continuously  for  about  fifteen  minutes,  or 
until  it  jellies,  and  turn  out  to  cool. 

CURRANT  JELLY 

Select  currants  that  have  been  freshly  picked  and  are  not 
too  ripe.  If  they  are  sandy,  w^ash  them,  but  do  not  stem. 
Mash  a  small  quantity  at  a  time  in  a  stone  jar,  with  a 
potato-masher,  squeeze  through  a  flannel  bag,  then  strain 
again  without  squeezing,  that  the  liquid  may  be  perfectly 
clear.  Turn  the  liquid  into  a  porcelain-lined  kettle,  stand 
over  a  brisk  fire.  Put  the  sugar  into  earthen  basins,  and 
then  in  the  oven  to  heat.     Boil  the  juice  twenty  minutes 


CANNING  AND  PRESERVING  37 

after  it  begins  to  boil,  then  stir  in  hastily  the  hot  sugar,  and 
stir  until  the  sugar  is  dissolved,  no  longer.  Skim  thor- 
oughly, bring  it  quickly  to  a  boil  again,  and  boil  two 
minutes.  Dip  the  tumblers  into  hot  water,  fill  them  with 
the  boiling  liquid,  and  stand  away  for  twenty-four  hours 
to  jelly.  If  it  is  not  then  sufficiently  jellied,  cover  the 
tumblers  with  common  window-glass  and  stand  in  the  sun 
several  days.  Then  cover  with  tissue  paper  as  directed  for 
Blackberry  Jelly. 

DAMSON  JELLY 
Make  precisely  the  same  as  Blackberry  Jelly. 

GRAPE  JELLY 

For  this  use  ripe  Concord,   Isabella,  or  Clinton  grapes. 
They  should  be  freshly  picked,  and  with  the  bloom  on. 
Make  precisely  the  same  as  Blackberry  Jelly. 

GREEN   GRAPE  JELLY 

Fox  grapes  are  the  best  for  this.  Stem  the  grapes,  put 
them  in  a  porcelain-lined  kettle,  barely  cover  with  cold 
water,  and  finish  the  same  as  Apple  Jelly. 

PEACH  JELLY 

Pare,  stone,  and  slice  the  peaches,  put  them  into  a  stone 
jar,  and  to  each  half-peck  of  peaches,  allow  one  cup  of 
water.  Crack  a  dozen  of  the  kernels  and  throw  them  in 
with  the  peaches.  Stand  the  jar  in  a  kettle  of  boiling 
water,  cover  closely,  and  boil  for  one  hour,  stirring  until 
the  fruit  is  well  broken,  then  turn  into  a  flannel  jelly-bag, 
and  hang  up  to  drip.  To  every  pound  of  this  juice  allow 
the  juice  of  one  lemon  and  one  pound  of  granulated  sugar. 
Finish  the  same  as  Apple  Jelly. 


38  CANNING  AND  PRESERVING 

PEAR  JELLY 

Make  precisely  the  same  as  Apple  Jelly,  using  the  juice  of 
one  lemon  to  every  pint  of  pear-juice.  This  is  one  of  the 
most  difficult  of  all  jellies  to  make. 

PLUM  JELLY 

For  this  use  common  blue  plums.  Wash  them  in  cold 
water,  put  in  a  porcelain-lined  kettle,  and  to  every  half- 
peck  allow  a  pint  of  water ;  cover  the  kettle,  and  heat  the 
plums  until  soft  and  tender,  then  turn  into  a  flannel 
jelly-bag,  and  drip  slowly  until  the  pulp  is  dry.  Do  not 
squeeze  or  handle  the  bag,  or  the  jelly  will  be  cloudy. 
Finish  the  same  as  Apple  Jelly. 

QUINCE  JELLY 

Wipe  the  fruit,  cut  it  in  halves,  then  in  quarters,  remove 
the  seeds,  but  do  not  pare.  Now  cut  the  quinces  into  thin 
slices,  and  finish  the  same  as  Apple  Jelly. 

The  better  w^ay  is  to  use  the  nice  pieces  for  canning  or 
preserving,  and  save  the  parings  and  knotty  pieces  for  jelly, 
always  rejecting  the  seeds,  as  they  prevent  the  jelly  from 
being  clear  and  firm. 

RASPBERRY  JELLY 

Make  precisely  the  same  as  Blackberry  Jelly. 

RHUBARB   JELLY 

Wash  and  wipe  the  stalks,  and,  without  paring,  cut  into 
pieces  about  one  inch  long,  put  into  a  porcelain-lined  kettle, 
allowing  one  pint  of  water  to  every  four  pounds  of  rhubarb. 
Boil  to  a  soft  pulp,  turn  into  a  jelly-bag,  and  hang  up  to 
drip  ;  do  not  squeeze  or  press.  To  every  pint  of  this  juice 
allow  one  pound  of  sugar.  Boil  and  finish  the  same  as  Apple 
Jelly. 


CANNING  AND  PRESERVING  39 

STRAWBERRY  JELLY 

Make  precisely  the  same  as  Blackberry  Jelly. 

TUTTI    FRUTTI  JELLY 

Take  equal  quantities  of  ripe  morello  cherries,  red  raspber- 
ries, currants  and  strawberries.  Stone  the  cherries,  saving 
all  the  juice  that  escapes.  Mix  all  the  fruit  together,  put 
into  a  jelly-bag  and  squeeze  thoroughly.  Empty  the 
pulp  from  the  bag,  wash  the  bag  through  several  waters, 
then  turn  the  juice  into  it  and  drip  slowly  without  pres- 
sure. When  all  has  dripped,  measure  the  juice,  and  to 
every  pint  allow  one  pound  of  granulated  sugar.  Turn 
the  juice  into  a  porcelain-lined  kettle,  and  bring  quickly 
to  a  boil,  and  then  boil  rapidly  for  ten  minutes.  While  this 
is  boiling,  stand  the  sugar  in  earthen  pans  in  the  oven 
to  heat,  turn  it  while  hot  into  the  boiling  juice,  stir  until 
the  sugar  is  dissolved,  then  boil  rapidly  again  until  it  jellies, 
about  ten  minutes  longer.  Try  by  dipping  a  little  in  a 
saucer  and  standing  it  in  a  cool  place.  If  the  surface  con- 
geals quickly  it  is  done.  Turn  while  hot  into  jelly-tumblers, 
and  stand  aside  to  cool.     Tie  up  as  directed. 

BRANDY  PEACHES 

Take  large  white  or  yellow  freestone  peaches.  (They  must 
not  be  too  ripe.)  Scald  them  with  boiling  water;  cover, 
and  let  stand  until  the  water  becomes  cold.  Repeat  this 
scalding,  then  take  them  out,  lay  them  on  a  soft  cloth, 
cover  them  over  with  another  cloth,  and  let  them  remain 
until  perfectly  dry.  Now  put  them  in  stone  jars,  and  cover 
with  brandy.  Tie  paper  over  the  tops  of  the  jars,  and  let 
them  remain  in  this  way  one  week.  Then  make  a  syrup, 
allowing  one  pound  of  granulated  sugar  and  a  half-pint  of 
water  to  each  pound  of  peaches.  Boil,  and  skim  the  syrup, 
then  put  in   the  peaches,  and  sunnier  until  tender ;  then 


40  CANNING  AND  PRESERVING 

take  the  peaches  out,  drain,  and  put  them  in  glass  jars. 
Stand  the  syrup  aside  to  cool.  When  cold,  mix  equal 
quantities  of  this  syrup  and  the  brandy  in  which  you  had 
the  peaches.     Pour  this  over  the  peaches,  and  seal. 

DRIED  FRUITS 

Fruits  for  drying  should  be  perfect  and  quite  ripe.  If 
peaches,  cut  in  halves,  and  take  out  the  stones.  It  is  best 
not  to  pare  them,  but  the  fur  should  be  thoroughly  rubbed 
with  a  piece  of  flannel.  Spread  them  in  a  single  layer  on 
boards,  and  stand  in  the  hot  sun  to  dry  gradually  until  they 
turn  leather-color,  bringing  in  always  before  sunset,  and 
never  put  them  out  in  cloudy  or  damp  weather.  A  piece  of 
mosquito  netting  will  prevent  the  flies  from  reaching  them. 
When  dry,  put  into  paper  sacks,  and  hang  in  a  dark,  dry, 
cool  place. 

Apples  are  dried  in  the  same  manner,  except  they  must 
be  pared  and  cut  into  slices.     Pears  and  quinces  the  same. 

Plums  may  be  dried  the  same  as  peaches. 

Cherries  should  be  stoned  before  drying. 

All  fruits  may  be  dried  in  the  oven,  providing  the  oven 
is  not  sufficiently  hot  to  scorch  or  scald  the  fruits.  This  is 
an  excellent  way,  as  the  fruit  is  dried  more  quickly,  and 
you  escape  the  danger  of  its  being  stung  by  insects. 

CONSERVED  FRUITS 

Make  a  syrup  from  a  pound  of  sugar,  and  a  half-pint  of 
water ;  stir  until  the  sugar  is  dissolved,  then  boil  quickly 
about  three  op  four  minutes.  Try  by  dipping  a  little  in 
cold  water ;  if  it  forms  a  small  ball  when  rolled  between 
the  thumb  and  finger,  it  has  attained  the  desired  degree, 
known  as  the  ''ball."  Throw  the  fruit  to  be  conserved  a 
little  at  a  time  into  this  syrup,  let  it  simmer  for  a  moment,  lift 


CANNING  AND  PRESERVING  41 

with  a  skimmer,  draining  free  from  all  syrup.  Sprinkle  sugar 
thickly  over  boards  or  tin  pans,  place  the  fruit  over  it  in  a 
single  layer,  sprinkle  over  thickly  with  granulated  sugar  and 
place  in  the  oven  or  sun  to  dry.  When  dry,  make  a  syrup  as 
before,  and  just  before  it  reaches  the  '^ball  '*  degree  add  the 
fruit,  stir  with  a  wooden  spoon  until  it  begins  to  grain  and 
sticks  to  the  fruit.  When  cold,  sift  off  the  sugar  and  put 
out  again  to  dry.  When  dry,  place  in  boxes  in  layers 
between  sheets  of  waxed  paper.     Keep  in  a  cool,  dry  place. 

ORANGE   AND    LEMON-PEEL 

Take  six  Florida  oranges  or  the  same  number  of  lemons, 
and  take  off  the  peel  in  quarters,  throw  into  salt  water  for 
twenty-four  hours,  then  drain,  and  throw  into  clear  boiling 
water,  and  boil  slowly  one  hour.  Drain.  Make  a  syrup 
from  one  pound  of  sugar  and  one  pint  of  water ;  boil  and 
skim  it.  Put  in  the  lemons,  bring  to  boiling-point,  then 
stand  away  for  twenty-four  hours.  Then  drain  the  syrup 
from  the  peels,  and  spread  them  on  a  large  dish,  stand  in 
the  sun  or  oven  for  a  few  hours  to  partly  dry.  Then  boil 
the  syrup  again  for  fifteen  minutes,  add  the  peels  and  stand 
away  again  over  night.  Repeat  this  process  every  day 
until  you  find  the  peels  are  clear  and  the  syrup  has  pene- 
trated them  thoroughly.  Then  drain,  sift  thickly  with 
granulated  sugar,  and  stand  in  the  sun  or  oven  to  dry. 
Keep  in  boxes  between  layers  of  waxed  paper. 

ORANGE  PRAWLINGS 

Take  the  peel  from  six  Havana  oranges,  cut  off  the  entire 
white  part,  leaving  only  the  rind,  which  cut  into  small 
pieces  about  the  size  of  a  straw.  Put  one  pound  of  sugar 
and  a  half-pint  of  water  in  a  porcelain-lined  kettle  to 
boil.     When  it  reaches  the  fifth  degree,  this  may  be  ascer- 


42  CANNING  AND  PRESERVING 

tained  by  dipping  a  small  skimmer  into  the  syrup,  shaking 
it  over  the  kettle,  then  blowing  through  the  holes ;  if  small 
air  bubbles  are  seen  on  the  other  side,  it  is  just  right. 
Throw  in  the  orange  peelings  and  let  them  boil  about  one 
minute,  take  them  from  the  fire,  and  stir  with  a  wooden 
spoon  until  the  sugar  grains  and  hangs  about  them.  Sift 
off  the  loose  sugar,  and  when  cold  separate  them.  Keep 
between  layers  of  waxed  paper,  in  boxes. 

These  are  nice  for  mince  pies  or  puddings. 

TOMATO    FIGS 

Allow  to  six  pounds  of  tomatoes,  three  pounds  of  granu- 
lated sugar.  Select  those  that  are  quite  ripe,  small,  and 
smooth.  Scald  and  remove  the  skins.  Place  a  layer  of 
the  tomatoes  in  the  bottom  of  a  porcelain-lined  kettle,  strew 
them  thickly  with  the  sugar,  and  place  them  over  a  mode- 
rate fire.  Stew  very  gently  until  the  sugar  appears  to  have 
thoroughly  penetrated  the  tomatoes.  Lift  them  carefully 
one  at  a  time  with  a  spoon,  spread  them  on  dishes,  and  dry 
in  the  sun,  sprinkling  with  granulated  sugar  several  times 
while  drying.  When  perfectly  dry,  pack  in  jars  with  a 
layer  of  sugar  between  each  layer  of  tomatoes.  Care  must 
be  taken  not  to  let  rain  or  dew  fall  on  them  while  drying. 


SYRUPS 


These  are  made  from  the  juices  of  fruit  with  sufficient 
quantity  of  sugar  for  their  preservation,  and  retaining  them 
in  their  liquid  state.  Cooling,  delicious  drinks,  puddings, 
ice  creams,  and  water-ices  may  be  made  from  them  when 
the  fruits  themselves  are  out  of  season. 

CURRANT  SYRUP 

Mash  the  currants  and  stand  aside  in  a  warm  place  for  four 
days.  Cover  to  keep  out  dust  and  insects.  Then  turn 
into  a  jelly-bag  and  let  drip  slowly.  If  you  wish  it  very 
clear,  filter  through  filtering-paper.  Measure  the  juice,  and 
to  every  pint  allow  two  pounds  of  granulated  sugar.  Mix 
the  juice  and  sugar  together  until  only  a  small  portion 
settles  to  the  bottom,  then  pour  it  into  a  farina-boiler,  place 
over  the  fire,  and  the  heat  of  the  water  as  it  boils  around 
will  dissolve  the  sugar.  When  this  has  been  thoroughly 
effected,  take  it  from  the  fire  and  stand  aside  to  cool.  When 
cold,  put  into  small  bottles,  fill  them  to  the  top,  cork  tightly, 
seal,  and  keep  in  a  dark,  cool,  dry  place.  Be  very  careful 
that  you  use  only  porcelain  or  granite  articles  in  the 
making  of  syrups,  as  the  acids  of  the  fruits  will  act  upon 
metal  and  change  the  bright-red  color  to  a  purple.  Use  a 
wooden  spoon  in  stirring.  Strong  heat  or  boiling  also 
destroys  the  color  and  flavor  of  the  syrups. 

(43) 


44  CANNING  AND  PRESERVING 

Cherry  and  grape  syrups  may  be  made  in   the  same 
manner. 

LEMON   SYRUP 

This  syrup  may  be  made  in  the  spring  when  lemons  are 
plentiful  and  cheap.  It  is  best  to  buy  them  by  the  box  as 
the  syrup  will  keep  the  entire  year.  Wipe  the  lemons  with 
a  damp  cloth  and  roll  hard  under  your  hand  to  soften  them. 
Cut  in  halves  and  squeeze  every  particle  of  juice  from  them. 
If  the  yellow  rind  or  zest  of  the  lemon  is  liked,  they  may  be 
rolled  in  a  portion  of  the  sugar.  To  every  quart  of  juice 
allow  six  pounds  of  granulated  sugar.  Put  the  sugar  in  a 
large  porcelain-lined  kettle.  Beat  the  whites  of  two  eggs  to  a 
stiff  froth,  mix  gradually  with  them  one  quart  of  clear 
water,  and  then  add  the  whole  to  the  sugar.  Stir  until  the 
sugar  is  dissolved,  then  place  the  kettle  over  the  fire,  and 
boil  and  skim  until  the  scum  ceases  to  rise.  Strain  the 
lemon-juice,  add  it  to  the  boiling  syrup,  cover,  and  boil 
ten  minutes.  Stand  aside  to  cool.  When  cold  fill  into 
clean  bottles  that  have  been  rinsed  well  with  alcohol,  cork 
tightly  and  seal. 

ORANGE    SYRUP 

Make  precisely  the  same  as  Lemon  Syrup,  allowing  six 
pounds  of  sugar  to  every  two  quarts  of  orange-juice. 

PINEAPPLE   SYRUP 

Put  three  pounds  of  sugar  in  a  porcelain-lined  kettle.  Beat 
the  white  of  one  ^gg  to  a  froth,  add  to  it  gradually  one 
pint  of  clear  cold  water,  add  this  to  the  sugar,  stand  it  over 
the  fire,  and  boil  and  skim  until  perfectly  clear.  Stand 
aside  to  cool.  Pare  and  grate  sufficient  Havana  pineapples 
to  make  three  pints  of  juice,  which  must  be  strained  care- 
fully through  a  flannel  bag.     Boil  the  syrup  again  for  ten 


CANNING  AND  PRESERVING  45 

minutes,  then  add  gradually  the  pineapple-juice,  let  it  come 
again  to  a  boil,  skim,  and  stand  aside  to  cool.  When  cold, 
bottle,  cork,  and  seal. 

QUINCE   HONEY 

5  nice  quinces,  pared  and  grated 

I  pint  of  water 

5  pounds  of  granulated  sugar 

Stir  the  grated  quinces  into  the  boiling  sugar  and  water. 
Cook  fifteen  minutes,  pour  into  glasses,  and  let  cool  before 
covering. 

RASPBERRY  SYRUP 
Mash  the  berries  and  stand  in  a  warm  place  for  two  or 
three  days,  or  until  fermentation  has  commenced.  If  this 
was  omitted  the  syrup  would  jelly  instead  of  remaining 
liquid.  To  every  pint  of  juice  allow  two  pounds  of  sugar. 
Finish  precisely  the  same  as  Currant  Syrup. 

Blackberry  syrup   may  be  made  precisely  the  same. 

ROSE   SYRUP 

I  pound  of  rose  leaves  i  quart  of  clear  water 

4  pounds  of  granulated  sugar 

Put  the  water  in  a  porcelain-lined  kettle,  bring  to  boiling 
point,  add  the  leaves,  take  from  the  fire,  cover,  and  stand 
over  night.  Then  strain  through  a  fine  cloth,  add  the 
sugar,  place  in  a  farina-boiler,  and  boil  until  the  sugar  is 
thoroughly  dissolved.  Stand  aside  to  cool,  and  bottle. 
Violet  syrup  may  be  made  in  the  same  way ;  first 
freeing  th*e  flowers  from  stalks  and  calyx. 

STRAWBERRY  SYRUP 

Put  two  pounds  of  sugar  and  a  pint  of  water  in  a  porce- 
lain-lined kettle,  stir  until  the  sugar  is  dissolved,  boil,  and 


46  CANNING  AND  PRESER  VING 

skim.  Stand  aside  to  cool.  Mash  fresh  ripe  berries  and 
strain  them  through  a  bag.  Bring  the  syrup  to  boiling- 
point  and  boil  rapidly  until,  when  dropped  in  cold  water 
and  rubbed  between  the  thumb  and  finger,  it  forms  the 
small  **ball."  Now  add  to  this  a  quart  and  half-pint  of 
strawberry-juice,  let  it  come  to  a  boil,  skim,  and  stand 
aside  to  cool.     When  cold,  bottle  and  seal. 

RASPBERRY  VINEGAR 

Put  two  quarts  of  raspberries  into  a  stone  jar,  and  pour 
over  them  one  quart  of  good  cider  vinegar.  Cover  and 
stand  aside  for  two  days,  then  drain  off  the  liquid  without 
mashing  the  berries,  pour  it  over  a  quart  of  fresh  fruit,  and 
stand  as  before.  Do  this  once  more,  the  last  time  strain- 
ing through  a  muslin  bag.  Now  add  one  pound  of  sugar  to 
every  pint  of  this  liquid.  Boil  slowly  five  miuutes,  skim, 
let  stand  fifteen  minutes,  bottle,  and  seal. 

Strawberry  and  blackberry  vinegars  are  made  in  pre- 
cisely the  same  manner. 


PICKLING 


SWEET  PICKLES 

Sweet  pickles  may  be  made  from  all  fruits  that  can  be  pre- 
served, including  citron,  watermelon-rind,  and  cucumbers. 
The  syrup  should  be  rich  and  sufficiently  cooked  to  keep 
without  being  hermetically  sealed.  Smooth-skinned  fruits 
should  be  well  pricked  before  cooking. 

SPICED   PEACHES 

7  pounds  of  peaches  i  teaspoonful  of  ground  cloves 

4  pounds  of  sugar  2  teaspoon fuls  of  allspice 

I  pint  of  vinegar  2  teaspoonfuls  of  cinnamon 

^  ounce  of  ginger-root  J^  teaspoonful  of  ground  mace 

Pare  the    peaches,   but  do  not  remove  the  stones.     Put 

the  vinegar  and   sugar  on   to  boil,     Mix    the  spices  and 

divide  them  into  four  parts.     Put  each  into  a  small  square 

of  muslin,  tie  tightly,  and  then  throw  them  into  the  sugar 

and  vinegar.     When  this  mixture  is  hot,  add  the  peaches ; 

bring  all  to  boiling-point,   take   from   the  fire,  and   turn 

carefully  into  a   stone  jar.     Stand   in   a   cool  place  over 

night.     Next  day,  drain  all   the   liquor  from  the  peaches 

into  a  porcelain-lined  kettle,  stand  it  over  a  moderate  fire, 

and,  when  boiling  hot,  pour  it  back  in  the  jar  over  the 

(47) 


48  CANNING  AND  PRESERVING 

peaches.  Next  day,  drain  and  heat  again  as  before,  and  do 
this  for  nine  consecutive  days  ;  the  last  time  boil  the  liquor 
down  until  there  is  just  enough  to  cover  the  fruit.  Add 
the  fruit  to  it,  bring  the  whole  to  a  boil,  and  put  in  jars  or 
tumblers  for  keeping. 

The  following  fruits  may  be  pickled  or  spiced  in  the 
same  manner:  Apples,  Cantaloupes,  Cherries,  Pears, 
Plums,  Quinces,  Watermelon-rind. 


SOUR  PICKLES 

For  these,  use  none  but  the  best  cider  vinegar.  Do  not  boil 
it,  as  in  this  way  it  is  weakened ;  bring  it  only  to  scalding- 
point  before  pouring  it  over  the  pickles.  A  tiny  piece  of 
alum  scalded  with  cucumber  or  gherkin  pickles  makes  them 
crisp. 

Always  prepare  pickles  in  porcelain-lined  or  granite 
kettles  ;  use  wooden  spoons,  never  metal.  Spice  carefully, 
so  that  one  flavor  will  not  predominate,  but  will  all  com- 
bine to  make  a  pleasant  whole.  Cucumbers  and  other 
pickles  are  often  so  strongly  flavored  with  onion,  spices, 
etc.,  that  the  original  flavor  is  entirely  lost. 

Pickles  should  be  kept  in  a  dark  dry  place  in  stone  or 
glass  jars. 

Nasturtiums  or  a  small  piece  of  horse-radish  thrown 
in  each  jar  prevents  the  vinegar  from  moulding. 

If  you  wish  your  cucumbers  green,  put  them  into  cold 
vinegar  in  a  porcelain-lined  kettle,  stand  them  over  a  mod- 
erate fire,  and  heat  slowly  until  they  become  green. 

As  pickles  of  all  kinds  are  indigestible,  eat  sparingly 
and  masticate  thoroughly. 


CANNING  AND  PRESERVING  49 

JERUSALEM  ARTICHOKES 

Wash  and  scrape  the  artichokes,  throw  them  in  cold 
water  for  two  hours,  drain,  cover  with  fresh  boiling  water, 
a:id  boil  until  tender,  about  twenty  minutes.  Drain,  and 
put  them  into  glass  or  stone  jars.  To  every  quart  of  arti- 
chokes allow  one  pint  of  cider  vinegar,  one  bay  leaf,  one 
slice  of  onion,  four  whole  cloves,  and  a  blade  of  mace. 
Put  the  vinegar  in  a  porcelain-lined  kettle  with  all  the 
other  ingredients,  stand  it  over  a  moderate  fire,  and  bring 
slowly  to  boiling-point,  then  pour  it  over  the  artichokes, 
and  stand  away  to  cool. 

They  will  be  ready  to  use  in  twenty-four  hours,  and 
will  keep  two  weeks. 

PICKLED   BEANS 

String  a  quarter  of  a  peck  of  tender  green  beans,  throw 
them  into  a  kettle  of  boiling  water,  add  a  teaspoonful  of 
salt,  and  boil  twenty-five  minutes.  When  done,  drain  in 
a  colander,  let  stand  until  cold ;  then  put  into  glass  or 
stone  jars,  sprinkle  lightly  with  cayenne,  add  a  tablespoon- 
ful  of  whole  mustard,  a  tablespoonful  of  chopped  horse- 
radish, and  cover  the  whole  with  good  strong  cider  vine- 
gar. 

BORDEAUX  SAUCE 
(Mrs.  Henry  Addis) 

1  gallon  of  chopped  green  i  ounce  of  cloves 

tomatoes  i  ounce  of  turmeric 

2  gallons  of  chopped  cabbage     i  ounce  of  ginger 

I  ounce  of  black  pepper  i  ounce  of  celery-seed 

y^  pound  of  brown  sugar  y^  pound  of  mustard-seed 

I  gill  of  salt  I  gallon  of  vinegar 

Mix  the  cloves,  ginger,  turmeric,  pepper,  celery-seed,  mus- 
tard-seed, sugar  and  salt  together,  then  add  the  vinegar; 


50  CANNING  AND  PRESERVING 

pour  this  over  the  cabbage  and  tomatoes  turn  into  a  porce- 
lain-lined kettle,  and  sUn77ier  gently  twenty  minutes.  Put 
away  in  glass  or  stone  jars. 

PICKLED  CABBAGE 

Chop  sufficient  cabbage  to  make  one  gallon,  add  to  it  two 
good-sized  onions  chopped  fine,  two  red  and  two  green 
peppers  cut  into  small  strips.  Put  a  layer  of  this  in  the 
bottom  of  a  stone  jar,  sprinkle  with  a  tablespoonful  of  salt, 
then  another  layer  of  cabbage,  and  another  spoonful  of 
salt,  and  so  on  until  all  the  cabbage  is  used ;  cover  and 
stand  away  over  night.  Next  day  take  it  out  and  pres? 
thoroughly  in  a  colander.  Put  a  layer  of  the  cabbage  in 
the  bottom  of  the  jar,  sprinkle  over  a  few  mustard-seeds 
and  one  or  two  whole  cloves,  then  another  layer  of  cab- 
bage and  mustard-seed,  and  so  on  until  all  the  cabbage  is 
in.  Do  not  pack  tightly.  Cover  with  good  cider  vinegar, 
wait  until  the  vinegar  soaks  to  the  bottom  of  the  jar,  cover 
again,  and  so  continue  until  the  cabbage  is  thoroughly 
moistened  with  vinegar,  and  it  is  ready  for  immediate  use. 

Red  cabbage  may  be  pickled  in  the  same  way,  leaving  . 
out  the  peppers. 

CELERY  PICKLE 

Select  a  very  solid  white  head  of  cabbage  and  chop  suffi- 
cient to  make  two  quarts,  and  cut  into  small  pieces  the 
same  amount  of  white  celery.  Put  both  in  a  porcelain-lined 
kettle,  add  two  tablespoonfuls  of  salt,  a  quarter  of  a  pound 
of  white  sugar,  a  quarter  of  a  pound  of  white  mustard  seed, 
a  half-ounce  of  ginger-root,  or  powdered  ginger,  and  two 
quarts  of  good  cider  vinegar.  Stand  over  a  slow  fire  to 
simmer  until  cabbage  is  tender,  about  a  half  hour.  When 
cold,  put  into  stone  or  glass  for  keeping. 


CANNING  AND  PRESERVING  51 

CHOW  CHOW 

j4  pound  of  English  mustard     ^  gallon  of  vinegar 
i^  ounce  of  turmeric  i  cup  of  sugar 

2  tablespoonfuls  of  mustard-      i  gill  of  salad  oil 

seed  I  head  of  cauliflower 

I  quart  of  string  beans  i  quart  of  tiny  cucumbers 

I  quart  of  button  onions 

Boil  the  cauliflower,  beans  and  onions  separately  until 
tender.  Cover  the  cucumbers  with  strong  salt  water,  and 
soak  twenty-four  hours.  Then  mix  altogether.  ,  Put  the 
vinegar  in  a  porcelain-lined  kettle.  Mix  the  mustard  and 
turmeric  together,  and  moisten  them  with  a  little  cold  vine- 
gar, then  stir  them  into  the  hot  vinegar  and  stir  continu- 
ously until  it  begins  to  thicken ;  then  add  the  sugar, 
mustard-seed,  and  oil,  stir  again,  and  pour  this,  while  hot, 
over  the  vegetables.     Put  away  in  glass  or  stone  jars 

Cauliflower  may  be  pickled  in  precisely  the  same  man- 


SMALL   CUCUMBER   PICKLES 

Wash  and  wipe  one  hundred  small  cucumbers,  and  place 
them  in  jars.  Cover  them  with  boiling  brine,  strong 
enough  to  bear  an  ^gg ;  let  stand  twenty-four  hours.  Then 
take  them  out,  wipe,  place  in  clean  jars,  and  cover  with  hot 
vinegar  spiced  with  an  onion,  twelve  whole  cloves,  one 
ounce  of  mustard  seed,  and  three  blades  of  mace.  They 
will  be  ready  to  use  in  two  weeks. 

LEMON   PICKLE 

For  this,  choose  small  fruit  with  a  thick  rind.  Rub  the 
rind  well  with  a  piece  of  flannel ;  then  slit  them  down  the 
quarters,  but  not  quite  through  the  pulp,  fill  these  slits  with 
salt  and  press  them  together.  Stand  the  lemons  upright  in 
an  earthen  dish  for  four  days  ;  by  this  time  they  will  be 


52  CANNING  AND  PRESERVING 

partly  covered  with  brine.  Turn  them  every  day  for  there 
days  longer  in  this  brine.  Drain.  Add  to  this  brine 
sufficient  cider  vinegar  to  cover  the  lemons,  add  one 
Jamaica  pepper,  and  one  ounce  of  green  ginger-root  cut 
into  small  pieces,  bring  to  boiling-point,  skim,  and  then 
stand  aside  to  cool.  When  cold,  pour  it  over  the  lemons 
and  put  away  in  glass  jars. 

MELON   IvIANGOES 

Select  small  green  watermelons  or  muskmelons.  Remove 
a  piece  about  an  inch  wide  the  whole  length  of  the  melon  ; 
from  this  opening  remove  the  seeds  with  a  spoon,  and  scoop 
out  the  soft  portion  in  the  centre.  Place  this  melon  with 
the  piece  taken  from  it  by  its  side  in  a  tub,  and  so  continue 
until  you  have  the  desired  quantity.  Make  a  brine  of  salt 
and  clear  cold  water,  sufficiently  strong  to  bear  an  ^gg ;  pour 
this  over  the  melons,  cover,  and  stand  away  for  twenty- 
four  hours.  Drain,  keeping  each  piece  carefully  with  its 
own  melon. 

Make  a  filling  as  follows :  to  every  dozen  melons 
allow  two  hard  heads  of  cabbage  chopped  fine,  add  to  it, 
six  white  onions  chopped,  a  pint  of  nasturtiums,  a  teaspoon- 
ful  of  ground  cinnamon,  a  teaspoonful  of  ground  cloves,  a 
tablespoonful  of  chopped  horse-radish,  a  half- teaspoonful 
of  black  pepper,  a  tablespoonful  of  salt,  and  mix  all  well 
together.  Fill  this  into  the  melons,  press  down  firmly,  put 
in  the  piece  and  tie  with  twine.  When  all  are  thus  pre- 
pared, place  them  in  a  stone  jar,  cover  with  vinegar,  and 
stand  aside  twenty-four  hours,  then  place  them  in  a  porce- 
lain-lined kettle,  and  simijier  gently  a  half-hour,  then  place 
them  back  regularly  into  the  jar,  and  cover  with  fresh  cold 
cider  vinegar,  add  a  cupful  of  nasturtiums  or  a  few  pieces 
of  horse-radish  (this  is  to  prevent  moulding),  and  stand 


CANNING  AND  PRESERVING  53 

away  over  night.  In  the  morning  drain  off  the  vinegar 
without  disturbing  the  mangoes.  Bring  the  vinegar  to 
boiling-point,  pour  it  again  over  the  mangoes,  and  when 
cold,  tie  up,  and  keep  in  a  cool,  dry  place. 

Cucumber  mangoes  are   made  in  precisely  the  same 
manner. 

PEACH    MANGOES 

Select  large,  freestone  peaches.  Put  them  in  a  stone  jar 
and  cover  them  with  brine  sufficiently  strong  to  bear  an 
^gg,  and  let  stand  forty-eight  hours,  then  take  them  from 
the  brine  and  throw  them  into  cold  water  for  twenty 
minutes.  Wipe  each  one  carefully  without  breaking  the 
skin,  and  with  a  sharp  silver  knife  remove  a  small  piece 
from  one  side  and  extract  the  stone.  Sprinkle  the  inside 
lightly  with  celery  seed.  Have  ready  sufficient  grated 
horse-radish,  moistened  with  vinegar,  to  fill  the  peaches. 
As  each  peach  is  filled  replace  the  small  piece  taken  from 
the  side  and  sew  it  all  around  with  strong  white  thread. 
Stand  them  in  stone  or  glass  jars,  as  closely  together  as 
possible.     To  every  five  dozen  peaches  allow 

I  gallon  of  vinegar 
I  pound  of  brown  sugar 
i^  teaspoonful  of  cayenne 

Put  the  vinegar,  sugar  and  cayenne  into  a  porcelain-lined 
kettle,  bring  quickly  to  a ^ boil,  and  immediately  take  off. 
Pour  boiling  hot  over  the  peaches.  When  cold,  tie  up. 
They  will  be  ready  for  use  in  ten  days,  and  are  very  good. 

PEPPER   MANGOES 

Cut  the  tops  from  one  dozen  red  and  one  dozen  green 
peppers.  Remove  the  seeds  and  save  the  tops.  Stand  the 
peppers  upright  in  a  tub ;  put  a  teaspoonful  of  salt  in  each 


54  CANNING  AND  PRESERVING 

one,  cover  with  cold  water,  and  soak  twenty-four  hours. 
Drain.  Cut  two  large  heads  of  cabbage  on  a  cabbage 
cutter,  add  to  this  one  teaspoonful  of  ground  cloves,  one 
teaspoon ful  of  ground  allspice,  four  tablespoonfuls  of  whole 
mustard  and  two  tablespoonfuls  of  salt ;  mix  thoroughly. 
Stuff  the  peppers  with  this  mixture.  Put  on  the  tops  and 
tie  tightly.  Stand  them  upright  in  stone  jars,  and  cover 
with  cold  vinegar. 

TOMATO   MANGOES 

Select  smooth,  medium-sized  green  tomatoes.  Cut  from 
the  top  or  stem  end  a  piece  sufficiently  large  to  allow  the 
removal  of  the  seeds  without  breaking  the  tomato.  Stand 
them  upright  in  a  tub,  with  each  top.  by  the  side  of  its 
corresponding  tomato,  and  finish  precisely  the  same  as 
Pepper  Mangoes.  The  flavor  of  tomato  mangoes  is  im- 
proved by  placing  here  and  there  in  the  jar  a  pepper 
mango. 

PICKLED    MARTINES 

Take  a  quarter-peck  of  young  martines,  sufficiently  tender 
to  puncture  easily  with  a  pin.  Wash  them  in  cold  water, 
and  then  place  them  in  a  tub.  Make  a  brine  sufficiently 
strong  to  bear  an  ^gg,  pour  over  the  martines,  cover,  and 
stand  aside  for  three  days,  then  drain,  and  cover  with  cold 
water;  stand  twenty-four  hours.  ,  Drain  and  wipe  dry,  put 
them  into  a  porcelain-lined  kettle,  cover  with  good  cider 
vinegar,  add  a  tablespoonful  of  whole  allspice,  the  same  of 
whole  cloves,  three  bay  leaves,  and  a  dozen  pepper-corns. 
Bring  the  whole  quickly  to  a  boil,  and  boil  one  minute. 
Stand  aside  to  cool.  When  cold,  put  into  jars  and  tie  up. 
In  eight  weeks  they  are  ready  for  use,  and  are  generally  a 
favorite  pickle. 


CANNING  AND  PRESERVING  55 

MIXED  PICKLES 

y2  medium-sized  head  of  cabbage 

4  large  roots  of  celery 

4  tablespoonfuls  of  grated  horse-radish 

6  large  green  tomatoes 

I  large  or  two  small  Spanish  onions 
i^  quarts  of  vinegar 
^  teaspoonful  of  powdered  alum 

Chop  all  the  vegetables  and  mix  them  together.  Put  u 
layer  about  two  inches  thick  in  the  bottom  of  a  jar,  sprinkle 
it  with  a  tablespoonful  of  salt,  then  another  layer  of  vegeta- 
bles and  salt,  and  so  on  until  all  is  used.  Let  stand  twenty- 
four  hours,  then  drain,  and  press  out  all  the  liquor ;  cover 
with  boiling  water,  let  stand  again  ten  minutes,  then  press 
with  your  hands  until  perfectly  dry.  Add  to  one  quart  of 
vinegar,  a  quarter-teaspoonful  of  powdered  alum  and  stir 
until  dissolved.  Now  put  a  layer  (two  inches  thick)  of  the 
pickles  in  the  bottom  of  the  jar,  then  sprinkle  with  mustard 
seed,  black  pepper,  and  the  grated  horse-radish  ;  now 
another  layer  of  pickles,  and  so  on  until  all  is  used.  Now 
pour  over  it  the  vinegar,  let  stand  two  days,  and  it  is  ready 
to  use. 

PICKLED  NASTURTIUMS 
Pick  the  green  seeds  (after  the  flower  has  dropped  off)  with 
stems  about  one  and  a-half  inches  long,  lay  them  in  mode- 
rately salted  cold  water  for  forty-eight  hours.  Then  lay 
them  in  fresh  cold  water  twenty-four  hours,  drain,  pack  in 
bottles  or  jars  and  cover  with  boiling  vinegar.  Tie  up,  and 
stand  away  at  least  four  weeks  before  you  use  them.  These 
may  be  used  as  a  substitute  for  capers. 

MOCK  OLIVES 

^  peck  of  green  plums         i  ounce  of  white  mustard-seed 
2  quarts  of  cider  vinegar     2  heaping  tablespoonfuls  of  salt 

'     >^  OF  in.,       .    V, 


I7BESITr| 


5Q  CANNING  AND  PRESERVING 

Add  the  mustard  and  salt  to  the  vinegar,  pour  into  a  porce- 
lain-lined kettle,  and  bring  quickly  to  boiling-point,  pour 
it  while  boiling  over  the  green  plums,  and  stand  away  over 
night.  In  the  morning  drain  off  the  vinegar,  make  it  again 
boiling  hot  and  pour  it  over  the  plums.  When  cold,  put 
into  bottles  and  cork  tightly. 

PICKLED    ONIONS 

Pour  boiling  brine  over  the  small  button  onions,  let  them 
stand  twenty-four  hours,  then  drain,  and  cover  with  hot 
vinegar  spiced  to  taste. 

PICKLED    PARSLEY 

Select  perfect  curly  heads  of  parsley.  Wash  thoroughly 
in  salt  water,  drain,  and  shake  until  dry.  Put  into  jars  of 
cold  vinegar ;  to  each  quart  allow  a  tablespoonful  of  chop- 
ped horse-radish.  Cover  and  stand  away  for  use.  This  is 
especially  nice  for  garnishing  cold  meat  dishes  when  pars- 
ley is  out  of  season. 

PICKLED  PEPPERS 

Take  half  large  green,  the  remaining  half  red  and  yellow 
mixed  (sweet  peppers).  Make  a  small  incision  at  the  side 
and  carefully  remove  the  seeds  without  breaking  the  pep- 
pers. Make  a  brine  sufficiently  strong  to  float  an  tgg  and 
put  the  peppers  in  it,  cover,  and  stand  aside  for  twenty- 
four  hours.  Renew  the  brine  and  stand  away  again  for 
twenty-four  hours.  Now  drain,  and  wash  carefully  in  cold 
water.  To  every  two  dozen  peppers,  allow  a  quart  of  vin- 
egar and  a  quart  of  water,  put  this  in  a  porcelain-lined 
kettle,  bring  to  boiling-point,  pour  over  the  peppers,  and 
stand  aside  to  cool.  When  cold,  drain,  and  throw  this  vin- 
egar  and   water  away.     Bring  to  a  boil   sufficient   good 


CANNING  AND  PRESERVING  bl 

cider  vinegar  to  cover  the  peppers,  pour  it  over  the  pep- 
pers while  boiling  hot.     When  cold,  tie  up  for  use. 

PICCALILLI 

3  dozen  of  small  cucumbers 

1  small  head  of  white  cabbage 

2  quarts  of  small  string  beans 
6  roots  of  celery 

3  red  peppers 

3  green  peppers 

2  heads  of  cauliflower 
y^  teaspoonful  of  ground  mace 
^  teaspoonful  of  ground  allspice 
i^  teaspoonful  of  ground  ginger 

1  teaspoonful  of  black  pepper 

2  ounces  of  mustard-seed 
I  clove  of  garlic 
Sufficient  vinegar  to  cover 

Chop  all  the  vegetables  rather  fine,  add  the  garlic  pounded, 
pack  into  a  large  stone  jar,  cover  with  cold  water  slightly 
salted,  and  stand  aside  for  twenty-four  hours.  Then  drain 
in  a  colander  and  press  till  dry.  Return  to  the  jar  and 
cover  with  the  vinegar  boiling  hot,  to  which  has  just 
been  added  the  spices.  This  pickle  may  be  hermetically 
sealed  while  hot,  or  the  vinegar  reheated  for  two  or  three 
mornings. 

OILED  PICKLES 

loo  small  cucumbers  i  quart  of  onions 

y  pound  of  ground  mustard  i  pint  of  olive  oil 

I  teaspoonful  of  black  pepper  i  ounce  of  celery-seed 

y^  pound  of  whole  mustard  2  quarts  of  vinegar 

Pare  the  cucumbers  and  onions,  and  slice  them  in  thin 
slices.  Put  a  layer  of  cucumbers,  then  a  layer  of  onions, 
then  a  heavy  sprinkling  of  salt,  then  another  layer  of  cu- 
cumbers, and  so  continue  these  alternations.  On  top,  place 


58  CANNING  AND  PRESERVING 

a  heavy  weight  to  press  them  down  ;  let  stand  over  night, 
or  at  least  six  hours.  Then  drain  off  the  liquor.  Put  a 
tablespoonful  of  powdered  alum  in  sufficient  cold  vinegar 
to  cover  the  pickles,  stir  until  the  alum  is  dissolved,  pour 
this  over  the  cucumbers  and  onions,  and  stand  aside  for 
four  or  five  hours.  Then  drain.  (This  vinegar  may  be 
saved  to  use  for  other  purposes.)  Put  the  cucumbers  and 
and  onions  into  glass  or  stone  jars.  Mix  the  mustard, 
pepper  and  celery-seed  with  the  oil,  then  add  gradually  the 
two  quarts  of  vinegar,  and  pour  over  the  cucumbers  and 
onions.  Fasten  the  jars,  and  in  two  weeks  the  pickles  will 
be  ready  to  use. 

GREEN  TOMATO  PICKLES 

I  peck  of  green  tomatoes,  ^  pound  of  ground  mustard 

sliced  I  dozen  onions,  sliced 

ii^  ounces  of  black  pepper  i  ounce  of  whole  cloves 

I  ounce  of  whole  allspice  i  ounce  of  mustard-seed 

Put  a  layer  of  tomatoes,  then  a  layer  of  onions,  then  a 
sprinkling  of  salt,  then  another  layer  of  tomatoes,  and  so 
on;  let  stand  over  night.  Next  morning,  drain  off  all  the 
liquor,  put  them  in  a  porcelain-lined  kettle  with  all  the 
other  ingredients,  cover  with  vinegar,  and  simmer  gently 
fifteen  minutes.     Put  away  in  stone  or  glass  jars. 

RIPE   TOMATO   PICKLES 

Choose  small  red  or  yellow  tomatoes,  prick  them  with  a  pin, 
put  in  glass  or  stone  jars,  add  two  or  three  dozen  nastur- 
tium-seeds to  each  quart  of  tomatoes,  cover  with  good  cold 
cider  vinegar.  They  wall  be  ready  for  use  in  about  two 
weeks  and  will  keep  all  winter. 

PICKLED  WALNUTS 

The  walnuts  should  be  gathered  when  very  young  and  soft, 
soft  enough  to  be  easily  pierced  with  a  pin.     They  should 


CANNING  AND  PRESERVING  59 

be  gathered  in  the  middle  of  the  day  when  the  sun  is  hot 
upon  them.  Rub  them  with  a  coarse  flannel.  Then  make  a 
brine  from  salt  and  water,  strong  enough  to  bear  an  tgg, 
and  let  them  lie  in  it  nine  days,  changing  the  brine  every 
other  day.  At  the  end  of  this  time,  take  them  out,  spread 
them  on  large  dishes  and  expose  them  to  the  atmosphere 
for  about  thirty  minutes.  Then  pour  over  them,  boiling 
water,  then  take  them  out  one  at  a  time,  rub  them  with  a 
piece  of  coarse  flannel,  and  pierce  them  with  a  large  nee- 
dle in  several  places.  Now  place  them  in  glass  jars.  To 
every  hundred  walnuts  allow  one  gallon  of  vinegar,  one 
ounce  of  cloves,  one  ounce  of  allspice,  one  ounce  of  black 
pepper,  a  half-ounce  of  mace,  and  a  half-ounce  of  nutmeg. 
Put  the  spices  in  the  vinegar,  and  scald  in  a  porcelain  ket- 
tle for  fifteen  minutes.  Then  strain  the  vinegar,  and  pour 
it,  boiling  hot,  over  the  walnuts  ;  add  a  large  tablespoonful 
of  grated  horse-radish,  and  a  cupful  of  mustard-seed. 
Cover  closely  and  stand  in  a  cool  place. 


TO   SALT   CUCUMBERS   FOR    PICKLING 

Choose  very  small  cucumbers  as  free  from  spots  as  possible. 
Put  a  layer  of  cucumbers  in  the  bottom  of  a  cask,  then  a 
layer  of  coarse  salt,  about  a  quarter  of  an  inch  thick,  then 
another  layer  of  cucumbers,  another  of  salt,  and  so  con- 
tinue until  all  the  cucumbers  are  used.  Place  a  board  on 
top  of  the  pickles,  on  which  put  a  heavy  stone  to  keep 
the  pickles  down.  If  you  raise  your  own  cucumbers,  gather 
them  early  in  the  morning,  or  late  in  the  evening,  as  cut- 
ting them  at  midday  will  wilt  the  vines.  After  the  stone 
is  placed  on  the  board,  pour  around  about  a  quart  of  water 
to  moisten  the  salt.  This  with  the  juice  that  exudes  from 
the  cucumbers  should  make  sufficient  brine  to  cover.      A 


60  CANNING  AND  PRESERVING 

new  supply  of  cucumbers  may  be  added ;  simply  remove 
the  board  and  stone,  and  arrange  in  layers  as  before.  A 
few  cabbage  leaves  or  horse-radish  tops  may  be  placed 
underneath  the  board.  This  will  prevent  moulding. 
When  the  cask  is  nearly  full,  tuck  a  cloth  closely  around  the 
edges,  place  board  and  weight  on  top  of  it,  cover  the  cask, 
and  the  cucumbers  will  keep  perfectly  for  one  or  two 
years. 

When  wanted  for  pickling,  carefully  lift  the  cloth  with 
the  scum,  wash  the  board,  the  stone,  and  the  cloth  in  clear 
warm  water.  Do  not  be  alarmed  at  the  heavy  scum  found. 
With  a  clean  cloth  wipe  all  the  scum  from  the  sides  of  the 
cask ;  take  out  as  many  as  are  wanted,  return  the  cloth, 
board  and  weight,  and  cover  closely  as  before. 

Place  the  cucumbers  taken  out  in  a  large  vessel  of  cold 
water,  soak  three  days,  changing  the  water  each  day,  then 
drain  and  wipe  carefully,  without  bruising.  Put  a  porce- 
lain-lined kettle  over  the  fire  and  fill  half  full  of  good  cider 
vinegar,  add  as  many  cucumbers  as  the  vinegar  will  cover, 
a  piece  of  alum  the  size  of  a  hazel  nut,  let  the  whole  come 
to  a  boil,  turning  the  cucumbers  several  times  with  a 
wooden  spoon  to  prevent  those  in  the  bottom  from 
becoming  soft.  After  they  are  thoroughly  heated,  drain, 
and  put  them  in  a  stone  jar.  Throw  this  vinegar  away. 
Cover  the  cucumbers  with  fresh  cold  vinegar,  spices  may  be 
added  to  taste.  A  tablespoonful  of  chopped  horse-radish 
will  prevent  moulding.  They  will  be  ready  for  use  in 
about  a  week. 

String  beans  and  green  tomatoes  sliced  may  be  pre- 
pared in  precisely  the  same  manner. 


CANNING  AND  PRESERVING  61 

PICKLED   CORN 

Corn,  Lima  beans  and  string  beans  may  be  packed  in  salt 
precisely  the  same  as  cucumbers,  and  after  soaking  twenty- 
four  hours,  may  be  cooked  the  same  as  green  vegetables, 
changing  the  water  once  or  twice  while  boiling. 

Many  like  this  way  of  preserving  vegetables  better  than 
canning. 

The  following  is  a  list  of  vegetables,  etc.,  and  their 
season  for  pickling  : 

Artichokes — July  and  August. 
Beans — July  and  August. 
Cabbage — September. 
Cabbage,  red — September. 
Cauliflower — August  and  September. 
Celery — October  and  November. 
Cucumbers — July  to  middle  of  August. 
Martines — July  and  August. 
Muskmelons — First  to  middle  of  September. 
Nasturtiums — August  and  September. 
Onions — August. 
Parsley — October . 
Peppers — August. 
Tomatoes,  green — September. 
Tomatoes,  ripe — August. 

Walnuts — The  early  part  of  July,  or  the  first  week  tlie 
walnuts  form. 


CATSUPS 


CUCUMBER   CATSUP 

For  this,  choose  large,  ripe  cucumbers.  Pare,  remove  the 
seeds,  and  grate.     To  every  pint  of  this  pulp  allow  : 

^  pint  of  cider  vinegar 

^  teaspoonful  of  cayenne 

1  teaspoonful  of  salt 

2  heaping  tablespoonfuls  of  grated 

horse-radish 

Drain  the  grated  cucumber  in  a  colander,  then  mix  with 
all  the  other  ingredients.     Bottle  and  seal. 

MUSHROOM   CATSUP 

Take  freshly  gathered  mushrooms  and  examine  them  care- 
fully to  see  that  they  are  all  right.  Wipe  them,  but  do  not 
wash.  Put  a  layer  of  the  mushrooms  in  the  bottom  of  an 
earthen  dish,  then  sprinkle  well  with  salt,  then  another 
layer  of  mushrooms,  another  of  salt,  and  so  on  alternately  ; 
cover  with  a  folded  towel,  and  stand  in  a  very  warm  place 
for  tw^enty-four  hours  ;  then  mash  and  strain  through  a 
coarse  bag.  To  every  quart  of  this  liquor  add  one  ounce 
of  pepper-corns,  and  boil  slowly  in  a  porcelain-lined  kettle 
for  thirty  minutes  ;  then  add  a  quarter-ounce  of  whole 
allspice,  a  half-ounce  of  sliced  ginger-root,  one  dozen  w^hole 

cloves,  and  three  blades  of  mace.       Boil  fifteen  minutes 
(62) 


CANNING  AND  PRESERVING  63 

longer.  Take  from  the  fire  and  stand  aside  to  cool.  When 
cold,  strain  through  flannel,  and  put  into  small  bottles, 
filling  to  the  very  top.  Cork  tightly  and  dip  in  sealing- 
wax. 

TOMATO   CATSUP    No.  i 
(Prof.  Rachel  Bodley) 
Cut  ripe  tomatoes  into  thin  slices  ;  then  put  into  a  stone 
jar  a  layer  of  tomatoes  and  a  layer  of  salt,  and  stand  aside 
for  three  days.       Then  press  through  a  sieve,  add  vinegar, 
and  spice  to  taste,  bottle  and  seal. 

TOMATO    CATSUP     No.  2 

For  catsup,  use  tomatoes  that  are  solid  and  free  from  decay. 
They  should  be  gathered  in  August,  as  later  in  the  season 
the  lose  their  flesh,  become  watery  and  acid. 

I  bushel  of  ripe  tomatoes  2  ounces  of  mustard 
^  gallon  of  vinegar  i  ounce  of  ginger 

i^  pound  of  sugar  ^  ounce  of  cloves 

Yo,  pint  of  salt  ^  ounce  of  cayenne 

i^  ounces  of  black  pepper  )^  ounce  of  powdered 
I  ^  ounces  of  allspice  assafetida 

I  pint  of  alcohol 

Put  the  tomatoes  on  to  boil,  boil  gently  a  half-hour,  then 
press  them  through  a  sieve  to  remove  the  seeds  and  skins. 
Return  this  liquid  to  the  kettle  (which  should  be  porcelain- 
lined),  and  boil  down  to  one  and  a  half  gallons ;  then  add 
the  vinegar  and  evaporate  to  one  and  three-quarter  gallons ; 
then  add  the  sugar,  salt  and  spices  ,  stir  until  thoroughly 
mixed.  Put  the  assafetida  into  a  teacup,  add  to  it  two 
tablespoon fuls  of  the  catsup,  stir  until  thoroughly  mixed, 
then  turn  it  into  the  kettle,  stir  continually  until  the  catsup 
comes  to  a  boil,  then  take  it  from  the  fire  and  add  the 
alcohol.     Bottle  and  seal  while  hot. 


64  CANNING  AND  PRESERVING 

This  recipe  has  been  in  constant  use  in  my  own  family 
for  years,  and  is  pronounced,  by  those  who  have  used  it — 
perfect. 

COLD  TOMATO  CATSUP 
Peel  and  chop  very  fine  a  half-peck  of  ripe  tomatoes. 
Drain  them  in  a  colander,  then  turn  them  into  an  earthen 
vessel  and  add  a  half-cup  of  grated  horse-radish,  one  cup 
of  salt,  one  cup  of  black  and  white  mustard-seed  mixed, 
two  tablespoon fuls  of  black  pepper,  two  red  peppers  and 
two  roots  of  celery  chopped  fine,  two  teaspoonfuls  of  celery- 
seed,  one  cup  of  nasturtiums  chopped  fine,  one  cup  of 
brown  sugar,  two  tablespoonfuls  of  ground  cloves,  two 
tablespoonfuls  of  ground  allspice,  a  teaspoonful  of  cinna- 
mon, a  teaspoonful  of  mace,  and  one  quart  of  cider  vinegar. 
Mix  all  well  together,  bottle,  and  seal. 

WALNUT  CATSUP 

Take  one  hundred  green  w^alnuts  that  are  young  enough  to 
be  pierced  through  easily  with  a  pin.  Pierce  each  walnut 
in  five  or  six  places,  then  put  them  in  an  earthen  vessel, 
cover  with  a  half-pound  of  salt  and  two  quarts  of  vinegar. 
Cover  and  stand  aside  for  six  days,  mashing  with  a  potato- 
masher  and  stirring  every  d^y.  At  the  end  of  that  time, 
strain  off  and  squeeze  every  drop  of  liquor  from  the  walnuts. 
Add  a  half-pint  of  vinegar  to  the  remaining  husks,  beat 
them  with  a  potato-masher  and  squeeze  again.  Turn  all 
this  liquor  into  a  porcelain-lined  kettle,  add  to  it  one  ounce 
of  w^hole  pepper-corns,  forty  w^iole  cloves  slightly  bruised, 
a  quarter-ounce  of  whole  mace,  a  quarter-ounce  of  nutmeg 
cut  in  thin  slices,  a  small  root  of  horse-radish  cut  in  slices, 
one  blade  of  garlic  chopped,  one  long  red  pepper,  a  half- 
pound  of  anchovies,  and  a  quarter-ounce  of  green  ginger- 


CANNING  AND  PRESERVING  65 

root  cut  in  slices.  Bring  this  mixture  slowly  to  a  boil,  cover 
the  kettle  closely,  and  boil  slowly  a  half-hour.  Then 
strain  through  a  cloth  and  stand  aside  to  cool.  When  cold, 
add  one  pint  of  port  wine ;  bottle,  cork  tightly,  and  seal. 
This  should  stand  three  or  four  months  before  using. 

MIXED    SAUCE 

I  gill  of  walnut  catsup 

4  tablespoonfuls  of  essence  of  anchovy 
J^  ounce  of  grated  lemon-peel 
^  ounce  of  garlic 

I  ounce  of  horse-radish 
14  ounce  of  black  pepper 

I  even  teaspoon ful  of  celery-seed 

I  even  teaspoonful  of  curry  pow^der 

I  gill  of  mushroom  catsup 
y^   pint  of  port  wine 

Pound  or  grind  the  celery-seed  ;  grate  the  horse-radish, 
and  mix  all  the  ingredients  together.  Bottle  and  cork 
tightly,  and  shake  well  every  day  for  two  weeks,  then  strain 
through  a  very  fine  muslin,  bottle,  cork,  and  seal.  This 
is  a  very  relishing  sauce,  and  very  wholesome. 

IMITATION  OF  WORCESTERSHIRE  SAUCE 

Add  to  one  quart  of  vinegar  three-quarters  of  an  ounce  of 
cayenne,  three  cloves  of  garlic  chopped  fine,  five  ancnovies 
mashed,  twelve  whole  cloves  bruised,  and  two  blades  of 
mace.  Cover,  and  stand  aside  over  night.  Next  day,  rub 
through  a  fine  sieve,  strain,  add  one  gill  of  port  wine,  put 
it  in  a  demijohn,  cork,  and  stand  aside  for  ten  days ;  then 
bottle,  cork,  and  seal. 


FLAVORED   VINEGARS 


CELERY   VINEGAR 

i^  pound  of  celery-seed 

I  quart  of  cider  vinegar 

1  teaspoon ful  of  salt 

2  teaspoonfuls  of  granulated  sugar 

Mix  all  the  ingredients  together,  put  in  a  porcelain-lined 
kettle  and  bring  to  boiling-point.  When  cold,  put  in  a  large 
bottle,  and  shake  every  day  for  two  weeks.  Then  strain 
through  a  fine  cloth  or  filter,  bottle,  and  cork  tightly. 

CHILI   VINEGAR 

This  is  made  by  infusing  fifty  of  the  small  foreign  bird- 
peppers  (small  red  and  yellow  peppers  about  one  inch  long) 
in  one  pint  of  the  best  white  wine  vinegar  for  two  weeks. 

HORSE-RADISH   VINEGAR 

(Marion  Harland) 

6  tablespoonfuls  of  scraped  or 

grated  horse-radish 
I  tablespoonful  of  white  sugar 
I  quart  of  vinegar 

Scald  the  vinegar  ;  pour  boiling  hot  over  the  horse-radish. 
Steep  a  week,  strain  and  bottle. 

(66) 


CANNING  AND  PRESER  VING  67 

ONION  VINEGAR 

I  quart  of  vinegar  2  teaspoonfuls  of  white  sugar 

I  teaspoonful  of  salt       2  large  Spanish  onions 

Grate  the  onions,  mix  with  them  the  salt  and  sugar,  let 
stand  two  hours,  and  add  the  vinegar.     Turn  into  bottles,^ 
and  shake  every  day  for  two  weeks.       Then  strain  through 
a  fine  cloth,  bottle,  and  cork. 

This  may  be  used  for  salads,  etc. ,  where  a  very  delicate 
onion  flavor  is  desired. 

TARRAGON  VINEGAR 

Put  into  a  wide-mouthed  bottle  one  cup  of  freshly-gathered 
tarragon  leaves,  cover  with  a  quart  of  good  cider  vinegar ; 
cork  the  bottle  and  stand  aside  for  two  weeks,  shaking  fre- 
quently ;  then  strain  and  squeeze  through  a  flannel  bag. 
Pour  into  small  bottles,  cork,  and  keep  in  a  cool  place. 
This  is  an  agreeable  addition  to   all  salad   and  fish 


POWDERS  AND  DRIED  HERBS 


CURRY   POWDER 

3  ounces  of  turmeric  i  ounce  of  mustard 

3  ounces  of  coriander-seed  y^  ounce  of  allspice 

I  ounce  of  black  pepper  y^  ounce  of  cardamon -seed 

I  ounce  of  ginger  ^  ounce  of  cumin-seed 

Pound  all  the  ingredients  in  a  mortar  until  reduced  to  a  fine 
powder.     Sift,  bottle,  and  cork. 

GUMBO    FILLET   POWDER 

Take  the  very  young  tender  leaves  of  the  sassafras,  spread 
them  out  on  white  paper,  and  dry  in  a  cool,  dry,  airy 
place.  When  dry,  pound  in  a  mortar,  press  through  a  hair 
sieve,  and  keep  in  a  closely  corked  bottle. 

RAGOUT   POWDER 

J^  ounce  of  ground  mustard  y^  ounce  of  nutmeg,  grated 

y^  ounce  of  ground  mace  y^  ounce  of  black  pepper 

jj  ounce  of  ground  cloves  J^  ounce  of  dried  lemon-peel, 
^  ounce  of  ground  ginger  grated 

I  ounce  of  salt  Dash  of  cayenne 

Mix  all  well  together,  rub  through  a  fine  sieve,  bottle,  and 
cork. 

A   teaspoonful   of  this   powder  added   to  a  sauce  or 
ragout  gives  an  agreeable  flavor 

(68) 


CANNING  AND  PRESERVING  6^ 

SOUP   POWDER 

Take  of  lemon-peel,  thyme,  sweet  marjoram  and  parsley 
one  ounce  each.  Dry  carefully  in  a  warm  oven;  then 
pound  in  a  mortar,  and  rub  through  a  fine  sieve,  then  add 
one  drachm  of  powdered  celery-seed.  Bottle  and  cork. 
One  teaspoonful  of  this  may  be  added  to  each  quart  of  soup. 

TO    DRY    HERBS 

It  is  of  the  utmost  importance  to  pick  or  purchase  the  herbs 
when  in  the  highest  state  of  perfection,  this  is  when  full  of 
juice,  just  before  flowering.  They  should  be  gathered  on  a 
dry  day.  Cleanse  thoroughly  from  dust  and  dirt,  cut  off 
the  roots,  spread  on  brown  paper,  and  put  them  in  a  warm- 
oven,  that  they  may  dry  quickly  to  preserve  their  flavor. 
Great  care  must  be  taken  that  they  do  not  burn.  When 
dry,  rub  the  leaves  from  the  stems,  put  into  bottles  or  jars, 
and  cork  tightly.  They  should  be  perfectly  cold  before 
bottling. 


70  CANNING  AND  PRESERVING 


ADDITIONAL  RECIPES  71 


72  CANNING  AND  PRESERVING 


ADDITIONAL  RECIPES  73 


74  CANNING  AND  PRESERVING 


INDEX 


Apple  Butter 

Jelly 
Apples,  Canned  xi 

Canned  with  Pineapple  11 

Canned  with  Quinces     ■* ' 

Dried 

Preserved 

Spiced 
Apricot  Marmalade 
Apricots,  Canned 

Preserved 
Asparagus,  Canned 

Barberry  Jam 
Beans,  Canned 

Lima,  Salted 
Pickled 
Blackberries,  Canned 

Preserved 
Blackberry  Jam 
Jelly 
Syrup 
Vinegar 
Black  Currant  Jam 
Blue  Plums,  Canned 

Preserved 
Bordeaux  Sauce 
Brandy  Peaches 
Butter,  Apple 
Peach 
Pear 
Plum 
Tomato 
Butters 

Cabbage,  Pickled 

Red,  Pickled 
Canned  Apples 

Apples  and  Pineapple 

Apples  and  Quinces 

Apricots 

Asparagus 

Beans 

Blackberries 

Cherries 


33 

Canned  Corn 

18 

34 

Currants 

12 

11 

Currants  and  Rasp- 

11 

berries 

13 

11 

Damsons 

13 

40 

Dewberries 

13 

19 

Elderberries 

13 

4S 

Fruits 

11 

31 

Gooseberries,  Green 

14 

12 

Gooseberries,  Ripe 

14 

27 

Greengages 

13 

17 

Huckleberries 

14 

Lima  Beans 

17 

29 

Peaches,  No.  1 

14 

17 

Peaches,  No.  2 

14 

61 

Pears 

15 

49 

Peas 

17 

12 

Pineapple 

15 

20 

Plums,  Blue 

16 

30 

Plums,  Large 

16 

35 

Quinces 

16 

45 

Raspberries 

Itj 

46 

Strawberries,  No.  1 

17 

30 

Strawberries,  No.  2 

17 

16 

Tomatoes 

18 

24 

Tomatoes,  Whole 

18 

49 

Vegetables 
Yellowgagcs 

17 

39 

13 

33 

Canning 

9 

3:3 

Cantaloupes,  Spiced 
Catsup,  CJucumber 

48 

33 

62 

33 

Mushroom 

62 

34 

Tomato,  No.  1 

63 

33 

Tomato,  No.  2 

63 

Tomato,  Cold 

61 

50 

Walnut 

64 

50 

Catsups 
Cauliflower,  Pickled 

62 

11 

51 

11 

Celery  Pickle 

50 

11 

Vinegar 

66 

12 

Cherries,  Canned 

12 

17 

Dried 

40 

17 

Preserved 

21 

12 

Spiced 

48 

12 

Cherry  Jelly 

36 

(75) 


76 

INDEX 

Cherry  Syrup 

44 

Horse-Radish  Vinegar 

66 

Chili  Vinegar 

66 

Huckleberries,  Canned 

14 

Chow  Chow 

51 

Preserved 

24 

Citron,  Preserved 

21 

Conserved  Fruits 

40 

Jam,  Barberry 

29 

Copper  Plums,  Preserved 

24 

Blackberry 

30 

Corn,  Canned 

18 

Currant,  Black 

30 

Pickled 

61 

Currant,  Red 

30 

Salted 

61 

Currant,  White 

30 

Crab  Apple  Jelly 

35 

Grape 

30 

Crab  Apples,  Preserved 

20 

Green  Grape 

30 

Cranberry  Jelly 

36 

Raspberry 

32 

Cucumber  Catsup 

62 

Rhubarb 

32 

Mangoes, 
Pickles,  Small 

53 

Jams 

29 

51 

Jellies 

34 

Cucumbers,  To  Salt  for  Pickling  59 

Jelly,  Apple 

34 

Currant  Jam 

30 

Blackberry 

35 

Jelly 

36 

Cherry 

36 

Syrup 

43 

Crab  Apple 

35 

Currants,  Canned 

12 

Cranberry 

36 

Canned  with  Rasp- 

Currant 

36 

berries 

13 

Damson 

37 

Preserved 

22 

Grape 

37 

Curry  Powder 

68 

Green  Grape 

37 

Peach 

37 

Damson  Jelly 

37 

Pear 

38 

Damsons,  ( 'anned 

13 

Plum 

38 

Preserved 

22 

Quince 

38 

Dewberries,  Canned 

13 

Raspberry 

38 

Preserved 

22 

Rhubarb 

38 

Dried  Apples 
Cherries 

40 

Strawberry 

39 

40 

Tutti  Frutti 

39 

Fruits 

40 

Jerusalem  Artichokes 

49 

Herbs 

68 

Peaches 

40 

Kettle,  Preserving 

10 

Pears 

40 

Plums 

40 

Large  Plums,  Canned 

16 

Quinces 

40    • 

Lemon  Peel 

41 

Pickle 

51 

Elderberries,  Canned 

13 

Syrup 

44 

Lemons,  Preserved 

25 

Flavored  Vinegars 

66 

Lima  Beans,  Canned 

17 

Fruit  Jellies 

34 

Limes,  Preserved 

26 

Fruits,  Canned 

11 

Conserved 

40 

Mangoes,  Cucumber 

53 

Dried 

40 

Melon 

52 

Preser^'Cd 

19 

Peach 

53 

Pepper 

53 

Ginger,  Preserved 

22 

Tomato 

54 

Gooseberries,  Green,  Canned 

14 

Marmalade,  Apricot 

31 

Green,  Preserved 

24 

Orange,  No.  1 

30 

Ripe,  Canned 

14 

Orange,  No.  2 

31 

Grape  Jam 

30 

Peach 

31 

Jelly 

37 

Plum 

31 

Syrup 

44 

Quince,  No.  1 

31 

Greengages,  Canned 

13 

Quince,  No.  2 

32 

Preserved, 

23 

Marmalades  or  Jams 

29 

Green  Grape  Jam 

30 

Martines,  Pickled 

51 

Jelly 

87 

Melon  Mangoes 
Mixed  Pickles 

52 

Green  Tomatoes,  Preserved 

28 

55 

Gumbo  iillet  Powder 

68 

Mixed  Sauce 

65 

Mock  Olives 

55 

Herbs,  To  Dry 

6S 

Mulberries,  Preserved 

26 

Honey,  Quince 

45 

Mushroom  Catsup 

62 

INDEX 

77 

Nasturtiums,  Pickled 

55 

Plum  Marmalade 

31 

^'ectariues,  Preserved, 

27 

Plums,  Blue,  Canned 

16 

Blue,  Preserved, 

24 

Oiled  Pickles 

57 

Copper,  Preserved 

24 

Oil  Stoves 

10 

Dried 

40 

Olives,  Mock 

55 

Spiced 

48 

Onion  Vinegar 

67 

Powder,  Curry 

Gumbo  Fillet 

68 

Onions,  Pickled 

56 

68 

Orange  and  Lemon-Peel 

41 

Ragout 

68 

Orange  Marmalade,  No.  1 

30 

Soup 
Powders  and  Dried  Herbs 

69 

Marmalade,  No.  2 

31 

68 

Prawlings 

41 

Preserved  Apples 

19 

Syrup 

41 

Apricots 
Blackberries 

27 

Oranges,  Preserved 

26 

20 

Cherries 

21 

Parsley,  Pickled 

Pciicli  Butter 

56 

Citron 

21 

33 

Crab  Apples 

20 

Jelly 

37 

Currants 

22 

JMangoes 

53 

Currants,  White 

22 

Marmalade 

31 

Damsons 

22 

Peaches,  Brandy 

39 

Dewberries 

22 

Canned,  No.  1 

14 

Ginger 

22 

Canned,  No.  2 

14 

Greengages 

23 

Dried 

40 

Green  Gooseberries 

24 

Preserved 

26 

Huckleberries 

24 

Spiced 

47 

Lemons 

25 

Pear  Butter 

33 

Limes 

26 

Jelly 

38 

Mulberries 

26 

Pears,  Canned 

15 

Nectarines 

27 

Dried 

40 

Oranges 

26 

Preserved 

27 

Peaches 

26 

Spiced 

48 

Pears 

27 

Peas,  Canned           <• 

17 

Pineapple 

27 

Pepper  Mangoes 

53 

Plums,  Blue 

24 

Peppers,  Pickled 

56 

Plums,  Copper 

24 

Piccalilli 

57 

Prunes 

24 

Pickle,  Celery 

50 

Pumpkin 

22 

Lemon 

51 

Quinces 

27 

Pickled  Beans 

49 

Raspberries 

28 

Cabbage 

50 

Strawberries 

28 

Cabbage,  Red 

50 

Tomatoes,  Green 

28 

Cauliflower 

51 

Tomatoes,  Ripe 

29 

Corn 

61 

Tomatoes,  Yellow 

29 

Martines 

M 

Watermelon-Rind 

22 

Nasturtiums 

55 

Yellowgages 

24 

Onions 

56 

Preserving 

19 

Parsley 

56 

Preserving  Kettle 

10 

Peppers 

56 

Prunes,  Preserved 

24 

Tomatoes,  Green 

58 

Pumpkin,  Preserved 

22 

Tomatoes,  Ripe 

5S 

Walnuts 

58 

Quince  Honey 

45 

Pickles,  Cucumber,  Small 

51 

Jelly 

3iS 

Mixed 

55 

Marmalade,  No.  1 

31 

Oiled 

57 

Marmalade,  No.  2 

32 

Sour 

48 

Quinces,  Canned 

36 

Sweet 

47 

Canned  with  Apples 

11 

Pickling 

47 

Dried 

40 

Season  for 

61 

Preserved 

27 

Pineapple,  Canned 

15 

Spiced 

48 

Canned  with  Apples  11 

Preserved 

27 

Ragout  Powder 

63 

Syrup 

44 

Rai-pberries,  Canned 

16 

Plum  Butter 

33 

Canned  with  Cur- 

Jelly 

38 

rants 

13 

7S 

INDEX 

Raspberries,  Preserved 

2S 

Syrup,  Rose 

45' 

Raspberry  Jam 

H2 

Strawberry 

45 

Jelly 

38 

Violet 

45 

Syrup 

45 

Syrups 

43 

Vinegar 

46 

Red  Currant  Jam 

30 

Tarragon  Vinegar 

67 

Rhubarb  Jam 

32 

Tomato  Butter 

34 

Jelly 

3S 

Catsup,  No.  1 

63 

Rir)e  Tomatoes,  Preserved 

29 

Catsup,  No  2 

63 

Rose  Syrup 

45 

Catsup,  Cold 

64 

Figs 

42 

Sauce,  Bordeaux 

49 

Mangoes 

54 

Imitation  of  Worcester 

Pickles,  Green 

58 

shire 

65 

Pickles,  Ripe 

58 

Mixed 

65 

Tomatoes,  Canned 

18 

Season  for  Pickling 

61 

Green.  To  Salt,  for 

Small  Cucumber  Pickles 

51 

Pickling 

60 

Soup  Powder 

69 

Green,  Preserved 

28 

Sour  Pickles 

48 

Ripe,  Preserved 
Whole,  Canned 

20 

Spiced  Apples 

48 

18 

Cantaloupes 

48 

Yellow,  Preserved 

29 

Cherries 

48 

Tutti  Frutti  Jelly 

39 

Peaches 

47 

Pears 

48 

Vegetables,  Canned 

17 

Plums 

48 

Vinegar,  Blackberry 

46 

Quinces 

48 

Celery 

66 

Watermelon-Rind 

48 

Chili 

66 

Stoves.  Small  Oil 

10 

Horse-Radish 

6t; 

Strawberries,  Canned,  No.  1 

17 

Onion 

67 

Canned,  No.  2 

17 

Raspberry 

46 

Preserved 

23 

Strawberry 

46 

Strawberry  Jeily 

39 

Tarragon 

67 

Syrup 

45 

Violet  Syrup 

45 

Vinegar 

45 

String  Beans,  To  Salt,  for 

Walnut  Catsup 

64 

Pickling 

GO 

Walnuts,  Pickled 

bH 

Sweet  Pickles 

47 

Watermelon-Rind,  Preserved 

21 

Syrup,  Blackberry 

45 

Spiced 

48 

Cherry 

44 

White  Currant  Jam 

30 

Currant 

43 

White  Currants,  Preserved 

22 

Grape 

44 

Worcestershire  Sauce,  Imita- 

Lemon 

44 

tion  of 

65 

Orange 

44 

Pineapple 

44 

Yellowgages,  Canned 

13 

Quince 

45 

Preserved 

24 

Raspberry 

45 

Yellow  Tomatoes,  Preserved 

29 

7A^  O?  THE 

[TiiriTBiisiTri 


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Adrs.  Rorer'^s  Cook  Book 

A  Manual  of  Home  Economies.    By  Mrs.  S.  T.  Rorer, 

Principal    of  the    Philadelphia   Cooking  School, 

Author  of   Hot   Weather  Dishes,  Canning  and 

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